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The soup can be frozen for up to 3 months, but the pasta will go softer every time it's heated, so I would suggest making the soup in advance with all the ingredients except the pasta, then add the pasta and simmer for 6-8 minutes when defrosting.
1 White Onion
3 cloves garlic
3 cups (400g) Butternut Squash (cubed)
1 Zucchini (courguette)
1 Carrot
2 tsp Dried Oregano
2 cans Beans (variety of your choice)
2 (14oz) cans Diced Tomatoes
8 cups (1.9 l) Vegetable Stock
2 tbsp Tomato Puree
2 cups (110g) Dry Fusilli Pasta
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1st Keep
 jenclye
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