1½ pounds sirloin steak, trimmed and cut in bite size pieces
2 T. extra-virgin olive oil
2 T. extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2 inch pieces (about 1½ inch pieces)
1 t. dried oregano
1 t. dried basil
Kosher salt and freshly ground pepper
1 28-ounce can San Marzano tomatoes, crushed
1 14-ounce can crushed tomatoes
6 c. low-sodium chicken broth
1 15-ounce can kidney beans, drained and rinsed (I prefer small white beans)
1 c. elbow pasta, uncooked
1/3 c. finely grated Parmesan cheese
2 T. chopped fresh basil
- Cook the meat in a skillet until til just cooked. Set aside.
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion and cook until translucent, about 4 minutes.
- Add the garlic and cook 30 seconds.
- Add the celery and carrot and cook until they begin to soften, about 5 minutes.
- Stir in the green beans, dried oregano and basil, 3/4 t. salt and pepper to taste, cook 3 minutes more.
- Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
- Stir in the meat, beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
- Season with salt.
- Ladle into bowls and top with the Parmesan and chopped basil.
