Peasant pasta stew
Ragout and stew
Italian cuisine
1-½ cups beef broth 2 celery ribs, chopped 2 large carrots, cut into ¼-inch slices 1 medium onion, chopped 1 can (46 ounces) V8 juice 1 can (14-½ ounces) Italian diced tomatoes, undrained 2 cans (6 ounces each) Italian tomato paste 1 tablespoon dried oregano 1-½ teaspoons pepper ¼ teaspoon garlic powder ¾ pound ground pork ¾ cup kidney beans, rinsed and drained ¾ cup great northern beans, rinsed and drained 1 cup medium shell pasta, cooked and drained Shredded Parmesan cheese
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