Ingredients
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8 ounces penne pasta
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1 tablespoon olive oil
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1 medium onion, chopped
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1 cup chopped celery
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2 garlic cloves, minced
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6 cups low sodium chicken broth or 6 cups vegetable broth
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1 (15 ounce) can tomato sauce
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1 (15 ounce) can kidney beans
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1 (15 ounce) can corn
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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salt
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fresh ground black pepper
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fresh grated parmesan cheese
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1 cup chopped carrot
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1 1/2 lbs top sirloin steaks, cut into 1/2-inch pieces
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1 (28 ounce) can diced Italian-style tomatoes
Instructions
- Cook pasta according to package directions; drain and set aside.
- 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.
- 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 ~ and as the Gabby Gourmet always says, Enjoy!
- NOTE: 8 ounce uncooked penne pasta is 2 1/2 cups.