Peasant Pasta Stew

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1-½ cups beef broth
2 celery ribs, chopped
2 large carrots, cut into ¼-inch slices
1 medium onion, chopped
1 can (46 ounces) V8 juice
1 can (14-½ ounces) Italian diced tomatoes, undrained
2 cans (6 ounces each) Italian tomato paste
1 tablespoon dried oregano
1-½ teaspoons pepper
¼ teaspoon garlic powder
¾ pound ground pork
¾ cup kidney beans, rinsed and drained
¾ cup great northern beans, rinsed and drained
1 cup medium shell pasta, cooked and drained
Shredded Parmesan cheese


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.

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