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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.
  • Total Time
    Prep: 15 min. Cook: 70 min.
  • Makes
    8 servings

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

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Reviews

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Average Rating:
  • pettymama
    Sep 17, 2012

    No comment left

  • roussy
    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.

  • Trilby Yost
    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.

  • sippi
    Mar 16, 2006

    No comment left