Hearty Minestrone

By AngelaJanet

Ingredients

• (for the batch):
• 1 pound ground pork
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 tsp minced garlic
• 1 can (28 oz) crushed tomatoes
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 can (15 oz) garbanzo beans or chickpea, rinsed and drained
• 2 cups tomato juice
• 1 can (15 oz) tomato sauce
• 1 can (14 1/2) beef broth
• 3 medium carrots, chopped
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1 Tbsp Italian seasoning
• 1 to 1 1/2 tsp salt
• 1/2 tsp sugar, optional
• 1/8 tsp pepper
• ADDITIONAL INGREDIENTS
• 1/2 cup water
• 1 cup uncooked ziti or small tube pasta

Details

Servings 6

Preparation

Step 1

In a Dutch oven, cook the pork, celery, onion and garlic over medium heat until meat is no longer pink; drain.

Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Brin:g to a boil. Reduce hat; cover and simmer for 30-35 minutes or until the carrots are tender.

Transfer 6 cups of soup to a freezer container; freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.

To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender. Yields: 2 batches (6 servings each).