| Italian Sirloin Soup | ||
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Prep. Time: 10 minutes Cook TIme: 35 minutes 1 lb Anna Farfalline Pasta 1 tbsp Cento Imported Olive Oil 1 ½ lbs top sirloin steaks, cut into 1 inch cubes 1 medium onion, chopped 3 celery ribs, chopped 2 tsp Bellino Minced Garlic 6 cups Cento Low Sodium Chicken Broth 28 oz Cento Petite Diced Tomatoes, reserve liquid 15 oz Cento Pasta Sauce 15 oz. Ferrara Red Kidney Beans, reserve liquid 15 oz Cento Chick Peas, reserve liquid ½ tsp Cento Basil ½ tsp Cento Oregano ½ tsp thyme Salt and Cento Ground Black Pepper, to taste Cento Grated Parmesan Cheese, to taste Prepare pasta according to directions on package; drain and set aside. Heat oil in large saucepan; add beef, onion, and celery. Sauté for 3 minutes or until onion becomes translucent. Add garlic; sauté for an additional 2 minutes. Add chicken broth, tomatoes, tomato sauce, beans and herbs to beef mixture. Simmer for approximately 20 minutes; mix in pasta. Season with salt and pepper; top with cheese. Serves 10. |
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