3 14 oz cans beef broth
15 oz can red kidney beans, rinsed and drained
15 oz can garbanzo beans (chickpeas), rinsed and drained
14 1/2 oz can stewed tomatoes, undrained (I forgot to buy diced so I cut them for the kids)
11 1/2 oz can vegetable juice (V8)
6oz can tomato paste
2 tsp sugar
1 tsp dried Italian seasoning, crushed
1 1/2 cup loosely packed frozen mixed vegetables
2 cups cooked pasta (I used small shell pasta, again easier for the smaller kids)
2 cups fresh spinach leaves, cut into strips (I thawed out frozen chopped spinach)
Finely shredded Parmesan cheese (optional)
In a 4-qt Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasonings. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered about 10 minutes or until vegetables are tender.
To serve right away:
Stir in spinach and cooked pasta; heat through. If desired, sprinkle each serving with Parmesan cheese.
Stir in spinach and allow soup to cool. Stir in cooked pasta and place in freezer container.
Allow soup to thaw completely. Heat and serve with a little Parmesan cheese sprinkled on each serving.
Recipe from Better Homes and Gardens New Cook Book, 75th Anniversary Edition, p. 505