Mama'S Mexican Minestrone

• 1 (7-ounce) package fideos pasta*
• 1 1/4 pounds (1-inch-thick) boneless sirloin steak
• 1 (1.25-ounce) envelope taco seasoning mix
• 1 small onion, chopped
• 1/2 medium-size green bell pepper, chopped
• Vegetable cooking spray
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh basil
• 6 3/4 cups low-sodium beef broth
• 1 (10-ounce) can diced tomatoes and green chiles
• 1 (15-ounce) can kidney beans, rinsed and drained
• 2 small yellow squash or zucchini, chopped (about 2 cups)
• 1 (6-ounce) bag fresh baby spinach
• 3/4 cup shredded Parmesan cheese

1. Spread pasta in a single layer in a 15- x 10-inch jelly-roll pan. Bake at 350u0b0 for 8 to 10 minutes or until lightly browned, stirring once. Set aside.
2. Cut beef into 1/4-inch-thick strips; cut each strip into 1-inch pieces. Coat with taco seasoning mix.
3. Cook beef, onion, and bell pepper in a Dutch oven coated with cooking spray over medium heat, stirring often, 6 to 8 minutes or until beef is browned. Add garlic, and saute 1 minute. Stir in basil; cook, stirring constantly, 30 seconds.
4. Add toasted pasta, broth, and next 3 ingredients. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is almost tender. Stir in spinach. Sprinkle each serving with shredded Parmesan cheese.
5. *7 ounces angel hair or vermicelli pasta broken into 1-inch pieces may be substituted for fideos pasta.

fideos pasta, boneless sirloin steak, taco, onion, green bell pepper, vegetable cooking spray, garlic, fresh basil, beef broth, tomatoes, kidney beans, zucchini, baby spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/mamas-mexican-minestrone (may not work)