Freezable Pasta Soup

I love to make a big batch of something and then freeze it. It usually means some easy meals when I really don't want to cook. Reheating is great. This is a hearty soup modified from Cooking Light Magazine. As always, you can find all of these ingredients in any supermarket. 

Freezable Soup

INGREDIENTS

2 tbsp Canola Oil

1 large yellow onion, chopped

1 fennel bulb, chopped

5 garlic knobs, minced

2 packages of white/cremini mushrooms

2 tbsp of tomato paste

8 cups of chicken/vegetable stock

4 cups of water

1 28 oz can of diced tomatoes

2 15oz can of chickpeas - drained and rinsed. 

1 bag of chopped kale

1/2 package of fresh parsley, chopped

1 lb of your favorite pasta - also works with tortellini

HARDWARE

Cutting board and knife

3-4 prep bowls

can opener

1 large pot/dutch oven/wok with lid

1 large pot to cook pasta

1. Chop onion and fennel. Mince garlic and slice mushrooms.
2. If planning to eat right after making, then put water in large pot so that it's 2/3 full. Otherwise, skip to step 4. 
3. Turn stove on to high for the water to come to a boil.
4. Heat oil in large pot with lid/dutch oven. Add onion, fennel, garlic and mushrooms and cook for 20 mins, stirring occasionally. 
5. Add tomato paste, stock, water, canned tomatoes, and chickpeas. Bring to a boil. and reduce to simmer and cover. 
6. If not freezing, cook pasta as instructed on packaging in the pot of water. 
7. Stir kale into the pot with the vegetables. Add drained pasta into the soup. 
8. If freezing, turn stove off and let soup cool. Add parsley and mix evenly. Ladle into freezable containers.
9. When you're ready to reheat the soup, make sure to bring it back to a boil. Cook pasta at the same time as reheating frozen soup. 

Any pasta will do for this but cheese tortellini just make this so scrumptious.