HEARTY MINESTRONE SOUP

HEARTY MINESTRONE SOUP

1 pound ground pork
½ cup chopped celery
½ cup chopped onion
½ 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 chickpeas, rinsed and drained
2 cups tomato juice
1 can (15-oz.) tomato sauce
1 can (14.5-oz.) 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
½ tsp. sugar, optional
1/8 tsp. pepper

ADDITIONAL INGREDIENTS
(for each batch)
½ cup water
1 cup cooked ziti or small tube pasta

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 sauce, broth carrots, zucchini, Italian seasoning, salt and sugar if desired and pepper. Bring to a boil. Reduce heat; 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 zucchini pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.

To use frozen soup; Thaw in refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.

Yield: 2 batches (6 servings each).