By request - here is a recipe I served at a recent Saturday class. I had never even had Tomato Macaroni before I tasted this recipe and now I love it!
Maureen’s Tomato Macaroni Soup
In a Dutch oven combine:
1 can Italian Accents Tomatoes
1 can diced tomatoes with herbs and seasonings
1 can of water
1 can tomato paste
1 tetra pack of chicken stock
1 small can of tomato juice or V8
Allow to simmer. Add in:
A dash of fresh ground pepper
A dash of red pepper flakes
Meanwhile, in a large skillet, add a little bit of Olive Oil and then add the following vegetables – each chopped fine in a food processor.
1 large onion,
3-4 stalks of celery
1 large or 2 small zucchini
You can use any other vegetables that you prefer.
Allow all veggies to simmer in the skillet until softened a bit.
When the tomato mixture is well blended, add the veggies and allow to simmer. If you’ve added a lot of veggies, you may need more liquid in your soup. I recommend more chicken stock.
*I don’t add the macaroni until just before serving. About ¼ of dry noodles per serving is about right.
This recipe makes a big batch. It freezes well, however, macaroni does not freeze well so please only add the macaroni before serving.