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Source: Swanson's Simply Delicious Cookbook

Spicy Mexican Minestrone Stew
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Serves: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
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1/2 lb. sweet pork sausage, casing removed
2 tsp. Vegetable Oil
1 can (14 ounces) beef broth
1 can (14 1/2 ounces) whole peeled tomatoes, cut up
1 1/2 cups Pace® Picante Sauce
2 cloves garlic, minced or 1/4 tsp. garlic powder
1 cup dry medium shell pasta
1 pkg. (about 10 ounces) frozen cut green beans, thawed (about 2 cups)
1 can (about 15 ounces) kidney beans, drained




Shape sausage firmly into 1/2-inch meatballs.

In Dutch oven over medium-high heat, heat oil. Add meatballs and cook until evenly browned. Set meatballs aside. Pour off fat.

Add broth, tomatoes, picante sauce and garlic powder. Heat to a boil. Stir in pasta. Return meatballs to pan. Reduce heat to low. Cover and cook 10 minutes, stirring often.

Add green beans and kidney beans and cook 10 minutes more until pasta is done, stirring occasionally. If desired, garnish with shredded Monterey Jack or mozzarella cheese.



Substitute 1 can (about 16 ounces) cut green beans, drained for frozen. For quicker preparation, cook Italian sausage in oil until meat is browned, stirring to separate meat. Pour off fat.


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