Ingredients
1-1/2 cups beef broth2 celery ribs, chopped2 large carrots, cut into 1/4-inch slices1 medium onion, chopped1 can (46 ounces) V8 juice1 can (14-1/2 ounces) Italian diced tomatoes, undrained2 cans (6 ounces each) Italian tomato paste1 tablespoon dried oregano1-1/2 teaspoons pepper1/4 teaspoon garlic powder3/4 pound ground pork3/4 cup kidney beans, rinsed and drained3/4 cup great northern beans, rinsed and drained1 cup medium shell pasta, cooked and drainedShredded Parmesan cheese
Preparation
In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes.
Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.
