Recipe 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
- 1 (16 ounce) bagitalian frozen mixed vegetables
- 2 carrots, diced
- 2 celery ribs, diced
- 1 large onion, diced
- 2 -4 garlic cloves, minced
- 1 (12 ounce) cangreat dry northern white beans or 1 (12 ounce) canany 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
- water, to thin if necessary
Directions See How It's Made
- 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.