Peasant Stew

7 Jan

1-1/2 cups beef broth

2 celery ribs, chopped

2 large carrots, sliced

1 medium onion, chopped

1 can (46 oz) V8 juice

1 can (14 oz) Italian diced tomatoes, undrained

2 cans ( 6 oz each) Italian tomato paste

1 TBSP dried oregano

1-1/2 tsp black pepper

1 tsp garlic powder

3/4 pound ground sausage

3/4 cup dark red kidney beans, rinsed and drained

3/4 great northern beans, rinsed and drained

1 cup shell pasta, cooked and drained

Shredded Parmesan Cheese

In a large Dutch oven; combine broth, celery, carrots and onions. bring to a boil. Reduce heat; cover and simmer 7 to 10 minutes or until vegetables are crisp tender. Stir in V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer 40 to 45 minutes.

In a skillet, cook sausage over medium heat until no longer pink; Drain. Cook pasta according to package directions Add meat and beans to soup; cover and simmer 30 minutes. Remove from heat; add cooked pasta. Ladle into serving bowls and top with cheese.

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