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1/2 pound sweet Italian pork sausage, casing removed
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2 teaspoons vegetable oil
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Swanson® Beef Stock or 1 3/4 cups Swanson® Beef Broth
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1 can (about 14.5 ounces) whole peeled tomatoes, cut up
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1 1/2 cups Pace® Picante Sauce
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1/4 teaspoon garlic powder or 1 clove garlic, minced
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1 cup uncooked medium shell-shaped pasta
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1 package (about 10 ounces) frozen cut green beans, thawed (about 2 cups)
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1 can (about 15 ounces) kidney beans, rinsed and drained
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shredded Monterey Jack cheese or mozzarella cheese
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Shape the sausage firmly into 1/2-inch meatballs.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until they're well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the pasta. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the pasta is tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.
Easy Substitution: Substitute 1 can (about 16 ounces) cut green beans, drained for the frozen.
Time-Saving: For quicker preparation, omit the first step and cook the sausage over medium-high heat until it's well browned, stirring often to separate meat. Leave the sausage in the skillet and pour off any fat. Proceed with the remainder of the recipe as directed.
Notes:
Nutritional Values per Serving using Swanson Beef Broth: Calories 272, Total Fat 9g, Saturated Fat 3g, Cholesterol 14mg, Sodium 1194mg, Total Carbohydrate 34g, Dietary Fiber 8g, Protein 13g, Vitamin A 15%DV, Vitamin C 18%DV, Calcium 6%DV, Iron 16%DV
Nutritional Values per Serving using Swanson Beef Stock: Calories 277, Total Fat 9g, Saturated Fat 3g, Cholesterol 14mg, Sodium 1080mg, Total Carbohydrate 35g, Dietary Fiber 8g, Protein 14g, Vitamin A 16%DV, Vitamin C 18%DV, Calcium 6%DV, Iron 17%DV
Tips:
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