Ingredients:
- 2-3 Tablespoons olive oil
- 1 Pound sirloin steak (or other lean steak), cut into 1-inch cubes
- 1 Medium onion, finely diced
- 3 Medium carrots, diced
- 2 Stalks celery, sliced or diced
- 3-4 Cloves garlic, minced
- 1 Teaspoon each basil and oregano
- 1/2 Teaspoon thyme
- Salt and pepper to taste
- 4 cups beef broth
- 2 cups water
- 1-1/2 cups dried pasta. Elbow, shell and ditalini are all good choices
- 1 Large (28 ounce) can crushed or petite diced tomatoes
- 1 Can (15 ounce) cannelini beans
- 1 Can (15 ounce) garbanzo beans
- 3 handfuls rough-chopped, fresh spinach
- 1/2 Cup minced fresh flat-leaf parsley
- Grated parmesan for topping
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PREPARATION:
- Heat oil in large (4 quart) pot over medium high heat.
- Toss in steak, onions, carrots, celery and garlic.
- Cook for about 4-5 minutes.
- Season with basil, oregano and thyme as well as about 1 teaspoon each of salt and pepper
- Add beef broth and water.
- Bring to a boil.
- Add pasta and cook until al dente (about 8 minutes). *SEE NOTE
- Reduce heat to simmer and add tomatoes and beans.
- Simmer for about 10 minutes.
- Toss in spinach and parsley.
- Divide into bowls, top with parmesan and Enjoy!