Peasant Pasta Stew Recipe

By á-10881

Ingredients

• 1-1/2 cups beef broth
• 2 celery ribs, chopped
• 2 large carrots, cut into 1/4-inch slices
• 1 medium onion, chopped
• 1 can (46 ounces) V8 juice
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 2 cans (6 ounces each) Italian tomato paste
• 1 tablespoon dried oregano
• 1-1/2 teaspoons pepper
• 1/4 teaspoon garlic powder
• 3/4 pound ground pork
• 3/4 cup kidney beans, rinsed and drained
• 3/4 cup great northern beans, rinsed and drained
• 1 cup medium shell pasta, cooked and drained
• Shredded Parmesan cheese

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes.
Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese. Yield: 8 servings.