Quick Italian Beef and Vegetable Soup

Quick Italian Beef and Vegetable Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound ground beef

  • 1

    clove garlic, crushed

  • ¼

    teaspoon pepper

  • ½

    teaspoon salt

  • 2

    14 oz. cans beef broth

  • 1

    14 oz. can stewed tomatoes, Italian-style, undrained, broken up

  • 1

    cup carrots, sliced ¼" thick

  • 1

    15 oz. can Great Northern beans, rinsed, drained

  • 1

    zucchini, cut lengthwise in ½ and crosswise into ¼" thick slices

  • 2

    cups spinach leaves, lightly packed, torn

Directions

1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4 to 5 minutes, breaking up into 3/4" crumbles. Pour off drippings. Season beef with pepper and salt. 2. Stir broth, tomatoes and carrots into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in spinach.


Nutrition

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