Hearty Minestrone

• 1 pound ground pork
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 cups tomato juice
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) beef broth
• 3 medium carrots, chopped
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1 tablespoon Italian seasoning
• 1 to 1-1/2 teaspoons salt
• 1/2 teaspoon sugar, optional
• 1/8 teaspoon pepper
• 1/2 cup water
• 1 cup uncooked ziti or small tube pasta

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.
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.
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.
4. 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.

ground pork, celery, onion, garlic, tomatoes, kidney beans, garbanzo beans, tomato juice, tomato sauce, beef broth, carrots, zucchini, italian seasoning, salt, sugar, pepper, water, pasta

Taken from www.tasteofhome.com/recipes/hearty-minestrone/ (may not work)