YIELD: 12 SERVINGS
1 1/2 qts beef broth
1 lb. rotini
2 cups broccoli florets
1 bell pepper, diced
1 medium onion, diced
28 oz. canned, chopped tomatoes and juice
15 oz. kidney beans, rinsed and drained
3 oz. tomato paste
1 Tbsp. Italian seasoning
1 lb. lamb,cooked, cubed
Pesto, optional, as needed
- 1. In a pan combine broth and rotini. Bring to a boil and simmer for 5 minutes.
- 2. Stir in broccoli, bell pepper and onion; simmer for 5 minutes.
- 3. Mix in tomatoes and juice, beans, tomato paste, seasoning and lamb. Bring to a boil; cook for five minutes to heat through.
- 4. Serve hot with a dollop of pesto, if desired.
Recipe and photo provided by the American Lamb Board.