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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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When I was trying to duplicate a favorite restaurant recipe, I came up with this hearty stew. Pork, pasta, vegetables and beans in a thick tomato broth make it a warm and satisfying supper. My husband and I love the savory Italian flavor. 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. Yield: 8 servings.
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