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Peasant Pasta Stew

 Peasant Pasta Stew
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.
8 ServingsPrep: 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

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Peasant Pasta Stew (continued)

Directions (continued)

  • serving. Sprinkle with Parmesan cheese. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 286 calories, 7 g fat (3 g saturated fat), 28 mg cholesterol, 1,169 mg sodium, 38 g carbohydrate, 6 g fiber, 15 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.