Hearty Minestrone
TOTAL TIME: Prep: 20 min. Cook: 45 min.
YIELD: 2 batches (6 servings each).
“This is my all-time favorite soup. I love make big batches and freeze some for later. This hearty dish reminds me of spaghetti and sauce in soup form!” -Katie Koziolek of Hartland, Minnesota
Ingredients
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1 pound ground pork
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1/2 cup chopped celery
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1/2 cup chopped onion
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1/2 teaspoon minced garlic
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1 can (28 ounces) crushed tomatoes
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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2 cups tomato juice
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1 can (15 ounces) tomato sauce
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1 can (14-1/2 ounces) beef broth
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3 medium carrots, chopped
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1 medium zucchini, halved lengthwise and thinly sliced
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1 tablespoon Italian seasoning
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1 to 1-1/2 teaspoons salt
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1/2 teaspoon sugar, optional
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1/8 teaspoon pepper
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ADDITIONAL INGREDIENTS (for each batch):
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1/2 cup water
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1 cup uncooked ziti or small tube pasta
Directions
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1.
In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
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2.
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.
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3.
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.
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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.
Nutrition Facts
1 cup: 242 calories, 7g fat (2g saturated fat), 25mg cholesterol, 853mg sodium, 32g carbohydrate (5g sugars, 6g fiber), 15g protein.
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