Ingredients: |
Ingredients: 1 lb 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 chick peas, rinsed and drained
2 cups tomato juice
1 can (15 oz) tomato sauce
1 can (14 1/2 oz) beef broth
3 med carrots, chopped
1 med 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 (for each batch)
1/2 cup water
1 cup uncooked ziti or small tube pasta
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Directions: |
Directions: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. Bring to a boil. Reduce heat; cover and simmer for 30-35 min. or until 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. |
Personal
Notes: |
Personal
Notes: This is a recipe that allows you to make two batches, one to use and one to freeze for up to 3 months.
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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This recipe for Hearty Minestrone is from