dawn_mo
Well-known member
I didn't have any kidney beans so I used a cup of French lentils and pre-cooked them adding about of cup of whole wheat pasta shells and drained them and set them aside. I added a bag of frozen vegetables, carrot, corn, green beans and peas after I simmered it for about 10 minutes. Then I turned off the heat and added the lentils and shells to the soup. It has really great flavor and I like the lentils in it.
Sirloin Soup Italiano Recipe #156586
A delicious, easy to prepare, and healthful soup based upon a recipe from Fred Wix, who is also known as the Gabby Gourmet.
by Deb's Recipes
10 servings
30 min 5 min prep
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 carrots
2 garlic cloves, minced
6 cups low sodium chicken broth or 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
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.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
http://www.recipezaar.com/156586
Sirloin Soup Italiano Recipe #156586
A delicious, easy to prepare, and healthful soup based upon a recipe from Fred Wix, who is also known as the Gabby Gourmet.
by Deb's Recipes
10 servings
30 min 5 min prep
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 carrots
2 garlic cloves, minced
6 cups low sodium chicken broth or 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
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.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
http://www.recipezaar.com/156586