Sirloin Soup Italiano - cooking recipe

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

Preparation

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.