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Makes 6 servings
1 tablespoon canola oil
1 pound boneless beef top sirloin steak, cut into 1-inch chunks
1 large onion, chopped
3 garlic cloves, minced
1/2 teaspoon black pepper
3 yellow squash, cut into 1-inch chunks
1 (15-ounce) can Great Northern beans, rinsed and drained
1 (14-1/2-ounce) can diced tomatoes
2 tablespoons fresh chopped basil
2 cups loosely-packed fresh spinach leaves, trimmed
1. In a soup pot, heat the oil over high heat. Add the steak, onion, garlic, and pepper. Sauté 6 to 8 minutes, or until steak and onions are browned, stirring frequently.
2. Add yellow squash, reduce heat to medium, and cook 3 to 4 minutes, or until squash is tender. Add beans, tomatoes, and basil; mix well. Cook 3 to 4 more minutes, or until heated through.
3. Just before serving, stir in spinach and cook 2 to 3 minutes, or until spinach wilts.
NOTE - I like to grate fresh Parmesan cheese over this right before serving.
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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