PEASANT PASTA STEW
Got this recipe from taste of home and absolutely love it!! Pasta can be omitted by all means, i haven't added it in a long time. It's the flavour I love! The key is the V8 juice!
Provided by Krista Roussy
Categories Pasta
Time 1h50m
Number Of Ingredients 14
Steps:
- 1. In skillet, brown pork till no longer pink, drain and set aside.
- 2. In dutch oven/large pot combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat and simmer for 5 min or so till veggies are crisp-tender. Stir in V8 juice, tomatoes, tomato paste, pork and spices. Simmer for approx 1 1/2 hours, add the beans during the last half hour of cooking.
- 3. Stir in the pasta just before serving and sprinkle with parmesan cheese. Serves approx 8.
ITALIAN PEASANT SOUP
My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
PEASANT PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.
PEASANT STEW
Found the basic recipe in Cooking Light Magazine - I changed some spices and added more juice (with the broth and wine). It sounded like a great way to use up some chicken thighs I got for a steal at the grocery store and it being colder out now, this turned out FANTASTIC!!! My family loved it, and my hubby is VERY picky, he had seconds (which is okay, because it is low cal and good for you).
Provided by stephanierndos
Categories Stew
Time 4h15m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken.
- Place chicken in an electric slow cooker.
- Stir in onion, tomatoes, broth and wine.
- Cover with lid; cook on high-heat setting for 3 hours.
- Stir in beans.
- Cover; cook on high-heat setting 1 hour.
- Place 1/3 cup brown rice in each of 3 soup bowls.
- Next, place 1 chicken thigh on top of brown rice in each soup bowl;
- Ladle 1 1/4 cups stew into each bowl.
- Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.
Nutrition Facts : Calories 372.9, Fat 6.9, SaturatedFat 2.5, Cholesterol 65.1, Sodium 1365.9, Carbohydrate 50.7, Fiber 9.1, Sugar 6.5, Protein 25.4
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
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