I like to make big batches of soups, stews, and pasta sauces when cooking. Sometimes making meals can be time and labour intensive. So, it’s better to make one big batch and freeze it ahead of time. Batch cooking will save you time and money in the long run because you won’t need takeout for a quick meal. This is especially true in the summer when local vegetables are readily available and at a much more economical price. Also, by buying fresh vegetables in season and cooking with them, you’re using them at peak freshness. And you have the added bonus of lowering your ecological footprint. Today’s Italian Vegetable Stew recipe is the perfect example of big batch summer cooking.
This is somewhat of a family recipe but everyone puts their own spin on it. A little of this and a dash of that can change the profile of the recipe. This is a vegetarian recipe but it can easily be made vegan if you omit the cheese or sub it for vegan cheese. You can also add roasted and sliced meat or vegan sausage or even beans if you want to add some protein. It’s endless. Let’s get cooking.