Pasta Fagioli Soup

I originally discarded this recipe as one I would never be able to use for food storage, because it required zucchini. Freeze-dried foods have once again made something I thought was impossible, a reality. Today I made one of my favorite soups by just throwing some freeze-dried Zucchini into it, and I couldn’t tell the difference. It seriously is one of my favorite soups and even a good vegetarian meal if you don’t mind killing some plants for it.

PASTA FAGIOLI SOUP

2 cans (14 ½ oz each) reduced-sodium beef broth
1 can (15 oz) Great Northern beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, undrained
2 medium zucchinis, quartered lengthwise and sliced (or 2 cups FD Zucchini)
1 T olive oil
1 ½ minced garlic
½ tsp dried basil
½ tsp dried oregano
½ cup uncooked tubetti or small shell pasta
½ cup garlic seasoned croutons
½ cup grated Asiago or Romano cheese.

1- Combine broth, beans, tomatoes with juice, zucchini (if using FD there is no need to re-hydrate, just throw it right in), oil, garlic, basil and oregano in slow cooker; mix well. Cover; cook on LOW 3-4 hours.

2- Stir in pasta. Cover; cook 1 hour or until pasta is tender.

3- Serve soup with croutons and cheese. Garnish with fresh basil, if desired. Makes 5-6 servings.