Best Peasant Pasta Stew Recipes

PEASANT PASTA STEW

Peasant Pasta Stew image

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.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

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 : Calories 286 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1169mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 6g fiber), Protein 15g protein.

PEASANT PASTA STEW

Peasant Pasta Stew image

Got this recipe from taste of home and absolutely love it!! Pasta can be omitted by all means, i haven't added it in a long time. It's the flavour I love! The key is the V8 juice!

Provided by Krista Roussy

Categories Pasta

Time 1h50m

Number Of Ingredients 14

Ingredients

1 1/2 c beef broth
2 celery ribs chopped
2 large carrots chopped
1 medium onion chopped
1 can(s) 46oz v8 juice
1 can(s) diced tomatoes undrained
2 can(s) 6oz each tomato paste (i use one)
1TB oregano, dried
pepper
garlic powder (to your taste)
3/4-1lb ground pork
1 can(s) kidney beans, rinsed & drained
1 c med shell pasta or other small pasta cooked and drained
parmesan cheese

Steps:

1. In skillet, brown pork till no longer pink, drain and set aside.
2. In dutch oven/large pot combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat and simmer for 5 min or so till veggies are crisp-tender. Stir in V8 juice, tomatoes, tomato paste, pork and spices. Simmer for approx 1 1/2 hours, add the beans during the last half hour of cooking.
3. Stir in the pasta just before serving and sprinkle with parmesan cheese. Serves approx 8.