It’s been chilly here in Cali lately. Soup kind of weather if you will. When I first learned to cook while I was in college, my aunt got me a subscription to Taste of Home magazine. It was there that I got my first inspirations to cook. One of the first things I made was this Peasant Pasta Stew.
One of my favorite things about soup, and why it appealed to me as a beginner is that you pretty much throw some veggies & broth into a pot…
Brown some meat, add it to the mixture and let it simmer…
Then about a half hour later you have some piping hot in this case, tomatoey goodness that is sure to warm you up. There’s a whole lot of flavors in this stew. Every thing from sweet tomatoes to hearty beans and starchy pasta. It’s very filling so a little goes a long way.
What’s even better about soup is it gets tastier as it gets older. So grab a cup for now & save some for tomorrow!
- 1 1/2 cups beef broth
- 2 celery ribs, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped
- 46 oz V8 juice
- 14.5 oz can Italian diced tomatoes, undrained
- 2 6oz cans canned tomato paste
- 1 tbsp dried oregano
- 1 1/2 tsp pepper
- 1/4 tsp garlic powder
- 3/4 lb ground pork
- 3/4 cup kidney beans, drained & rinsed
- 3/4 cup great northern beans, drained & rinsed
- 1 cup medium shell pasta, cooked & drained
- garnish shredded Parmesan cheese
Prep time: Cook time: Total time: Yield: 8 servings