Sirloin Soup Italiano

• 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

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 ~ and as the Gabby Gourmet always says, Enjoy!
4. NOTE: 8 ounce uncooked penne pasta is 2 1/2 cups.

penne pasta, olive oil, onion, celery, carrot, garlic, chicken broth, italianstyle tomatoes, tomato sauce, kidney beans, corn, dried basil, oregano, thyme, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/sirloin-soup-italiano-156586 (may not work)