Recipe information
Ingredients for - Spicy Mexican Minestrone Stew
1. Sweet Italian pork sausage, casing removed - ½ pound
3. Swanson® Beef Broth or Swanson® Beef Stock - 1 ¾ cups
4. Whole tomatoes, cut up - 1 (14.5 ounce) can
5. Pace® Picante Sauce - 1 ½ cups
7. Medium shell-shaped pasta, cooked and drained - 1 (8 ounce) package
8. Frozen cut green beans, thawed - 1 (10 ounce) package
10. Shredded Monterey Jack or mozzarella cheese - ⅓ cup
How to cook deliciously - Spicy Mexican Minestrone Stew
1. Stage
Shape the sausage firmly into 1/2-inch meatballs.
2. Stage
Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
3. Stage
Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
4. Stage
Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.
