1/2 c. 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) chickpeas/garbanzo beans, rinsed and drained
2 c. 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 Tblsp. Italian seasoning
1 tsp. salt
Additional Ingredients (for each batch)
1/2 c. water
1 c. uncooked ziti or small tube pasta
Cook celery, onion and garlic in Dutch oven until onion is browned. Stir in rest of ingredients (except the water and pasta). Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until carrots are tender. Transfer 6 cups of soup to a freezer container and freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.
FROM FROZEN:
Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until pasta is tender.
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