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In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender.
Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.
To use frozen soup- Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender. Yield- 2 batches (6 servings each).
Nutritional Facts 1 cup equals 242 calories, 7 g fat (2 g saturated fat), 25 mg cholesterol, 853 mg sodium, 32 g carbohydrate, 6 g fiber, 15 g protein.
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