Soup, Chili, Stew and Dumpling Recipes
Pasta Stew with Rosemary Pork
Yield: 6 servings
Ingredients
- 8 ounces ditalini, orzo or alphabets, uncooked
- 1 teaspoon vegetable oil
- 1 pound lean, boneless pork loin, cut into 3/4 inch cubes
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon black pepper
- 1 cup chopped onion
- 1/2 cup chopped celery
- 3 (13 1/4 ounce) cans fat-free, low-sodium beef broth
- 1 1/2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon salt
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
- 2 cups chopped fresh spinach
- 2 tablespoons lime juice
Instructions
- Heat oil in a large Dutch oven or pot until hot. Add pork; cook until no longer pink, about 4 to 5 minutes. Drain well.
- Toss pork with red and black pepper in a bowl; set aside.
- Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender. Add pork, remaining beef broth, rosemary and salt. Bring to a boil. Add pasta and sweet potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is done.
- Stir in spinach and lime juice. (Stew will continue to absorb liquid.)
- Serve immediately.