Directions:
- 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.38 Kcal (1572 kJ) | ||
| Calories from fat | 255.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.41g | 44% | |
|---|---|---|---|
| Cholesterol | 30.61mg | 10% | |
| Sodium | 202.93mg | 8% | |
| Potassium | 660.79mg | 14% | |
| Total Carbs | 20.09g | 7% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 6.35g | 25% | |
| Protein | 10.58g | 21% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 73.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 205.69 Kcal (861 kJ) | ||
| Calories from fat | 140.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.57g | 44% | |
|---|---|---|---|
| Cholesterol | 16.77mg | 10% | |
| Sodium | 111.19mg | 8% | |
| Potassium | 362.08mg | 14% | |
| Total Carbs | 11.01g | 7% | |
| Sugars | 1.73g | 13% | |
| Dietary Fiber | 3.48g | 25% | |
| Protein | 5.8g | 21% | |
| Vitamin C | 3.6mg | 11% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.9mg | 9% | |
| Calcium | 40.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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