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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups beef broth

  2. 2 celery ribs, chopped

  3. 2 large carrots, cut into 1/4-inch slices

  4. 1 medium onion, chopped

  5. 1 can (46 ounces) V

  6. 8 juice

  7. 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

  8. 2 cans (6 ounces each ) Italian tomato paste

  9. 1 tablespoon dried oregano

  10. 1-1/2 teaspoons pepper

  11. 1/4 teaspoon garlic powder

  12. 3/4 pound ground pork

  13. 3/4 cup kidney beans, rinsed and drained

  14. 3/4 cup great northern beans, rinsed and drained

  15. 1 cup medium shell pasta, cooked and drained Shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  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. 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.

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