Contributed By: bluther
Taste of Home
Pork, pasta, vegetables and beans in a thick tomato broth
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 2 hours
Number of Servings: 8
Origin: Italian
Nutrition Content: High Fiber
Meal Type: Soups & Stews
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 oz) V8 juice
1 can (14-1/2 oz) Italian diced tomatoes, undrained
2 6 oz Cans Italian tomato paste
1 tablespoon Dried oregano
1 1/2 teaspoons Pepper
1/4 teaspoon Garlic powder
3/4 lb Ground pork
3/4 cup Canned kidney beans, rinsed and drained
3/4 cup Canned great northern beans, rinsed and drained
1 cup Medium shell pasta, cooked and drained
Shredded Parmesan cheese
Preparation
In a large saucepan, 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. Garnish with Parmesan cheese.
Cook's Notes
Nutrition Information
Calories: 297
;
Total Fat: 9.7g
;
Saturated Fat: 3.5g
;
Polyunsaturated Fat: 1g
;
Carbohydrates: 38g
;
Protein: 16g
;
Vitamin A: 5280 IU
;
Vitamin C: 60mg
;
Calcium: 85mg
;
Sodium: 1161mg
;
Iron: 3.6mg
;
Fiber: 8.5g