Peasant Pasta Stew

Name: Peasant Pasta Stew
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

15 ingredients

2 steps

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

Directions

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.
2

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.