Instructions: In a soup pot, heat the oil over high heat. Add the steak, onion, garlic and pepper. Saute for 6 to 8 minutes, or until the steak and onions are browned, stirring frequently.

Add the yellow squash, reduce the heat to medium, and cook for 3 to 4 minutes, or until the squash is tender. Add the beans, tomatoes and basil; mix well. Cook for 3 to 4 more minutes, or until heated through.

Just before serving, stir in the spinach and cook for 2 to 3 minutes, or until the spinach wilts. Sprinkle with cheese and serve.

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