Shell the peas and collect them in a bowl.

Rinse zucchini, green beans, potatoes and carrots and cut them into equal cubes.

Slice leeks, onion, spinach and Savoy cabbage and add them to the vegetables.

Mix all the vegetables and collect into bags for the freezer.

I usually cook a quarter of all these vegetables for 2 people, sometimes we have leftovers.

Cover the bottom of a pot with extra virgin olive oil, add a sliced wedge of onion and cook until golden. Pour in the minestrone - fresh or frozen - stir to cover with olive oil and cover with water.

Cook on low flame for about 30 minutes, util all the vegetables are soft. If it is too dry add more water. Season with salt and scoop into the bowl. Drizze with fresh extra virgin oilve oil and serve.