Italian Tomato Garden Soup

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

• Ready In: 12 hrs 20 mins
• 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 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

Directions

1. Place all ingredients in crockpot except sugar, pasta and extra water that may or may not be needed to thin the soup.
2. 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.
3. After the soup has gotten hot, taste and add sugar to your preference.
4. 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.
5. Top with parmesan cheese if desired and serve piping hot.