Mama's Mexican Minestrone

Ingredients

• 6 ounce baby spinach fresh
• 15 ounce kidney beans rinsed drained canned
• 10 ounce canned tomatoes diced green canned
• 1 tablespoon basil fresh chopped
• 2  garlic cloves minced
• 0.5 medium size bell pepper green chopped
• 6.8 cups beef broth low-sodium
• 1 small onion chopped
• 0.8 cup parmesan cheese shredded
• 7 ounce fideos pasta 
• 1.3 pounds rump steak boneless 1-inch-thick
• 1.3 ounce taco seasoning 
• 2 cups baby squash yellow chopped

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Spread pasta in a single layer in a 15- x 10-inch jelly-roll pan.
2. Bake at 350 for 8 to 10 minutes or until lightly browned, stirring once. Set aside.
3. Cut beef into 1/4-inch-thick strips; cut each strip into 1-inch pieces. Coat with taco seasoning mix.
4. 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.
5. Add garlic, and saut 1 minute. Stir in basil; cook, stirring constantly, 30 seconds.
6. 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.
7. Sprinkle each serving with shredded Parmesan cheese.
8. *7 ounces angel hair or vermicelli pasta broken into 1-inch pieces may be substituted for fideos pasta.