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Hearty Minestrone


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  • (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
  • 1/2 cup water
  • 1 cup uncooked ziti or small tube pasta


Servings 6


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).


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