Italian Tomato Garden Soup

Name: Italian Tomato Garden Soup
Prep time: 20 min
Cook time: 12 h
Total time: 12 h 20 min
Yield: 8 serving(s)
Ingredients: 1 (16 ounce) bag italian frozen mixed vegetables; 2 carrots, diced; 2 celery ribs, diced; 1 large onion, diced; 2 -4 garlic cloves, minced; 1 (12 ounce) can great dry northern white beans or 1 (12 ounce) can any canned beans; 4 cups chicken stock; 2 cups beef stock; 1 (28 ounce) can crushed tomatoes; 1 (6 ounce) can tomato paste; 1 1/2 cups rotini pasta or 1 1/2 cups elbow macaroni; 1 teaspoon dried Italian seasoning; 1 small bay leaf; 1 teaspoon salt; 1 teaspoon black pepper; sugar; water, to thin if necessary

Submitted by Hajar Elizabeth

"I do this in my crockpot though it can just as easily be done on the stove top. I am living alone right now and found that I can get a whole lot of nutrition into one bowl with something I love to make and eat. I am a soup freak so on the weekends I make 2-3 large batches and freeze for lunches at work and no brainer suppers when I get home. I prefer to use the imported Italian tomato products for depth of flavor; Cento brand usually. This soup does need sugar to balance the acidity in the tomatoes but I am listing it without an amount as it should be to your preference. I have also had to become a bit of a lazy cook which doesn't thrill me but feeds me and I will only use frozen or convenience items when they work. This soup is thick and yummy. c.2007"

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Ready In:: 12hrs 20mins
Ingredients:: 17
Serves:: 8

ingredients

1 (16 ounce) bag italian frozen mixed vegetables
2 carrots, diced
2 celery ribs, diced
1 large onion, diced
2 -4 garlic cloves, minced
1 (12 ounce) can great dry northern white beans or (12 ounce) can any canned beans
4 cups chicken stock
2 cups beef stock
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 ¹⁄₂ cups rotini pasta or 1 1/2 cups elbow macaroni
1 teaspoon dried Italian seasoning
1 small bay leaf
1 teaspoon salt
1 teaspoon black pepper
sugar
water, to thin if necessary

directions

Place all ingredients in crockpot except sugar, pasta and extra water that may or may not be needed to thin the soup.
Cook on low 12 hours. This can be ready sooner but, again for depth of flavor, I cook mine 12 hours. I put it together a few hours before bedtime and adjust taste in the morning.
After the soup has gotten hot, taste and add sugar to your preference.
1 hour before serving add the pasta. You can also cook the pasta seperately to just under al dente and add to the pot 20-30 minutes before serving.
Top with parmesan cheese if desired and serve piping hot.

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Reviews

I made this for a large group and it got mixed reviews. It smelled great, looked great. I added a small yellow squash. We topped it with cheese.

jagmichigan
A most wonderful soup! Very healthy and full of richness. Thank you for this great recipe! I added one zucchini to mine. Your soup makes a most beautiful presentation with all of the wonderful colors, I wish I had a camera to take a photo! Tonight I am making it again, and I am going to use cannellini beans.

Chef Gary

RECIPE SUBMITTED BY

Hajar Elizabeth

Westbrook, 58

www.realethnic.blogspot.com I am marrying soon to a man who loves to eat as much as I love to cook. Gym, here he comes! I am also currently working on 3 cookbooks though I need Dragon software now due to my disabilities. My fiance and I love to be outdoors, have picnics and barbeques where I smoke all sorts of meats. I have traveled the world and am now still in my home port; at least to live but no moss grows under these feet! My fiance cannot cook, however and is now receiving cooking lessons from me. Anyone interested in cooking lessons in my area, please feel free to get in touch.

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