Spicy Mexican Minestrone Stew
Recipe from Pace Salsa & Picante

Here's a casual, comforting dish that's great for friends or family. Picante sauce adds a zesty burst of flavor that makes this minestrone-style stew especially tasty.


Spicy Mexican Minestrone Stew

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Servings: 6
Prep Time: 15 mins
Total Time: 50 mins
Related Categories: Mexican Cuisine, Mexican Soups, Minestrone Soup, Pork
 
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Ingredients
  • 1/2  lb.
    sweet Italian pork sausage, casing removed
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  • 2  tsp.
    vegetable oil
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  • 1 3/4  cups
    Swanson® Beef Stock
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  • 1  can
    (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  tsp.
    garlic powder or 1 clove garlic, minced
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  • 1  cup
    uncooked medium shell-shaped pasta
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  • 1  pkg.
    (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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Directions
1.
Shape the sausage firmly into 1/2-inch meatballs.
2.
Heat the oil in a 4-quart saucapan over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the saucepan. Pour off any fat.
3.
Add the stock, tomatoes, picante sauce and garlic powder to 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.
4.
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.

Tip:
Substitute 1 can (about 16 ounces) cut green beans, drained for the frozen. 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.

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