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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 lb ground pork |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1/2 teaspoon garlic, minced |
1 (28 ounce) can crushed tomatoes |
1 (16 ounce) can kidney beans |
1 (15 ounce) can garbanzo beans |
2 cups tomato juice |
1 (15 ounce) beef broth |
3 medium carrots |
1 medium zucchini, thinly sliced |
1 tablespoon italian seasoning |
1 teaspoon salt |
1/2 teaspoon sugar |
1/8 teaspoon pepper |
1/2 cup water |
1 cup ziti pasta, uncooked |
Directions:
1. In Dutch oven, cook pork, celery and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain.
2. Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Brink to a boil. Reduce heat, cover and simmer for 30-35 minutes or until carrots are tender.
3. Transfer 6 cups of the soup to a freezer container; freeze for up to 3 months. Add water and pasta to remaining soup; bring to boil. Cover and cook until pasta is tender.
4. 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.
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