Minestrone svuotafrigo! 

 I know, the name is not very romantic ... but it is a reality! The rest happens in the best families (where else comes that wonderful cream of vegetables with croutons put on the table the other night?). The fridge is full of touches of half vegetables, say, carrots, zucchini, eggplant and ... so on and so forth.
Not to mention the freezer: tins from surgelo with the last remnants of a splendid sautéed vegetables; or a wonderful side dish of spinach and legumes.

Notice the delay: all these funds of other dishes can and must rise again!
A nice fried onion and garlic and then go. It begins to brown well all the frozen vegetables collected from the various boxes and then add the scattered vegetables collected from the fridge.
And immediately, all beautiful cut into small cubes.

And when all is well amalgamated, why not tie it with that little bit of tomato sauce that you have not yet known how to make of it for two days? The half pot of yesterday's vegetable broth, stretched with a couple of tablespoons of water is ideal to bring everything to a boil.
And to add that half-handful of lentils from Castelluccio is not a bad idea!
Close the pot and let simmer ten minutes.

And now? The pot is now almost full flush: and there are still some chickpeas read that I did not dare to add to the vegetables for couscous already abundant. No problem; changing pot!

And at this point why not add a handful of barley and let it all go for another ten minutes?

The times when our mothers, seeing our friends arrive at home around dinner time, began to chant are far off:
"Soup of elongated: came another brother ..."
But the minestrone is now ready.

ADVICES AND NOTES:

• I have deliberately not spoken of added salt, pepper or other spices: it is part of already cooked vegetables, not only of fresh or frozen vegetables to be cooked yet. The flavors are already all there: a soup ready we will see if adding salt and pepper.