Directions (continued)

• 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
• minutes or until carrots are tender.
• Transfer 6 cups of soup to a freezer container; cool. 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. Yield: 2 batches (6 servings each).