Name: Spicy Mexican Minestrone Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Sweet Italian pork sausage, casing removed - ½ pound; Vegetable oil - 2 teaspoons; Swanson® Beef Broth or Swanson® Beef Stock - 1 ¾ cups; Whole tomatoes, cut up - 1 (14.5 ounce) can; Pace® Picante Sauce - 1 ½ cups; Garlic powder - ¼ teaspoon; Medium shell-shaped pasta, cooked and drained - 1 (8 ounce) package; Frozen cut green beans, thawed - 1 (10 ounce) package; Kidney beans, rinsed and drained - 1 (15 ounce) can; Shredded Monterey Jack or mozzarella cheese - ⅓ cup

Ingredients for - Spicy Mexican Minestrone Stew

1. Sweet Italian pork sausage, casing removed ½ pound

2. Vegetable oil 2 teaspoons

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

6. Garlic powder ¼ teaspoon

7. Medium shell-shaped pasta, cooked and drained 1 (8 ounce) package

8. Frozen cut green beans, thawed 1 (10 ounce) package

9. Kidney beans, rinsed and drained 1 (15 ounce) can

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.