Quick italian beef and vegetable soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | large | Garlic clove; crushed |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
| 27 | ounces | Beef broth |
| 14½ | ounce | Italian style stewed tomatoes; undrained |
| 1 | cup | Carrots; sliced |
| 15 | ounces | Canned white beans; rinsed |
| 1 | medium | Zucchini; cut into 1/4\"slices |
| 2 | cups | Spinach leaves; torn |
Directions
Brown beef and garlic in Dutch oven over medium heat, 4 to 5 minutes breaking up meat into ¾ inch crumbles.Pour off drippings. season with salt and pepper.Stir in tomatoes, broth and carrots and bring to a boil.
simmer uncovered 10 minutes.Stir in beans and zucchini and cook 4 to 5 minutes until zucchini is crisp tender. Remove from heat and stir in spinach.
Posted to recipelu-digest Volume 01 Number 438 by RecipeLu <recipelu@...> on Jan 03, 1998