Italian Beef and Bean Soup

 

2

teaspoons all-purpose flour

1/4

teaspoon salt

1/4

teaspoon pepper

1/2

lb boneless beef round steak, cut into 1/2-inch cubes

1

tablespoon olive or canola oil

1

can (15 oz) Progresso® cannellini beans, drained, rinsed

1

can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

2

cups frozen Italian-blend vegetables (from 1-lb bag)

3

cups water

Grated Parmesan cheese, if desired

• 1 In 1-quart resealable food-storage plastic bag, place flour, salt and pepper. Seal bag; shake until blended. Add beef; seal bag and shake until beef is evenly coated with flour mixture.
• 2 In 3-quart heavy saucepan or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 5 minutes, stirring occasionally, until brown on all sides.
• 3 Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat; simmer uncovered 15 to 20 minutes or until vegetables are tender. Serve with cheese.