Meals Matter

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Contributed By: bluther
Taste of Home

Pork, pasta, vegetables and beans in a thick tomato broth

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.

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