Categories: Beef, Main Dish, Soup

Ingredients

• 8 ounces penne pasta
• 1 tablespoon olive oil
• 1 1/2 lbs top sirloin steaks, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 garlic cloves, minced
• 6 cups low sodium chicken broth or 6 cups vegetable broth
• 1 (28 ounce) can diced Italian-style tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can corn
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• salt
• fresh ground black pepper
• fresh grated parmesan cheese

Directions

1. Cook pasta according to package directions; drain and set aside.

2. Meanwhile, saute beef, onion, and celery in olive oil for 2-3 minutes; add carrots and garlic; saute another 1-2 minutes until beef is just cooked.

3. Combine beef mixture, broth, tomatoes, tomato sauce, beans, corn, and herbs in stockpot; simmer for 20 minutes or until flavors are blended and all vegetables are tender; add pasta and heat through; add salt and fresh-ground black pepper to taste; serve topped with fresh grated parmesan cheese.

4. NOTE: 8 ounce uncooked penne pasta is 2 1/2 cups.

Email to a friend | Print this recipe | Back