Quick Italian Beef and Vegetable Soup

By Gloleigh

Ingredients

• 1 pound ground beef
• 1 clove garlic, crushed
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 2 14 oz. cans beef broth
• 1 14 oz. can stewed tomatoes, Italian-style, undrained, broken up
• 1 cup carrots, sliced 1/4" thick
• 1 15 oz. can Great Northern beans, rinsed, drained
• 1 zucchini, cut lengthwise in 1/2 and crosswise into 1/4" thick slices
• 2 cups spinach leaves, lightly packed, torn

Preparation

Step 1

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.