Radiatore Beef Vegetable Soup

  • 1  cup  Rossi Pasta Radiatore, uncooked
  • 1  lb  round steak, cubed
  • 2  tablespoon  olive oil
  • 1  large onion, chopped
  • 1  cup  celery, chopped
  • 1  cup  carrots, chopped
  • 14.5  ounce  can peeled & diced tomatoes
  • 1  jar Rossi Pasta Classic Marinara Sauce
  • 19  ounce  can kidney beans, drained and rinsed
  • 1/2  tablespoon  dried oregano
  • 15  ounce  can whole kernal corn
  • 1  lb  green beans, cut into pieces
  • 4  beef bouillon cubes
  • 2  tablespoon  fresh chopped parsley
  • 2  garlic cloves, minced
  • 2  cup  water
Brown round steak & onion with oil in Dutch oven until onion is translucent. Add celery, carrots and garlic and cook for 4 more minutes. Stir in chopped tomatoes, Rossi Mariniara sauce, kidney beans, water, bouillon, oregano and parsley. Simmer for 20 minutes.

Stir in green beans, corn and pasta. Bring to a boil then reduce heat and simmer until vegetables are tender and pasta is al dente. Add water if necessary. Taste and season with salt.