Spicy Mexican Minestrone Stew

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 353 Calories

Ingredients

• 2 teaspoons vegetable oil
• ¼ teaspoon garlic powder
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 ¾ cups Swanson® Beef Broth or Swanson® Beef Stock
• ½ pound sweet Italian pork sausage, casing removed
• 1 (14.5 ounce) can whole tomatoes, cut up
• 1 ½ cups Pace® Picante Sauce
• 1 (8 ounce) package medium shell-shaped pasta, cooked and drained
• 1 (10 ounce) package frozen cut green beans, thawed
• ⅓ cup shredded Monterey Jack or mozzarella cheese

Recipe Instructions

Step 1

Shape the sausage firmly into 1/2-inch meatballs.

Step 2

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.

Step 3

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.

Step 4

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.