Peasant Pasta Stew Recipe

5 2 4
Peasant Pasta Stew Recipe
Peasant Pasta Stew Recipe photo by Taste of Home
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Peasant Pasta Stew Recipe

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5 2 4
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 70 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 70 min.

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

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.
Originally published as Peasant Pasta Stew in Taste of Home August/September 2001, p25

Nutritional Facts

1 cup: 286 calories, 7g fat (3g saturated fat), 28mg cholesterol, 1169mg sodium, 38g carbohydrate (13g sugars, 6g fiber), 15g protein.

  • 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
  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.
Originally published as Peasant Pasta Stew in Taste of Home August/September 2001, p25

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Reviews forPeasant Pasta Stew

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MY REVIEW
roussy User ID: 4419972 89285
Reviewed May. 22, 2011

"Made this numerous time, always love the taste, the V8 adds the wonderful flavour, am trying it with ground chicken this time as my husband isn't a fan of pork."

MY REVIEW
Trilby Yost User ID: 5195621 90366
Reviewed Jun. 17, 2010

"This is excellent! I often vary the beans and the pasta shapes. I use this same recipe to make hamburger vegetable soup."

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