Quick Italian Beef & Vegetable Soup

By pmhare

Ingredients

• 1 medium zucchini
• 1 pound ground turkey
• 1 garlic clove, pressed
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 (14 1/2 ounce) cans ready-to-serve beef broth
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
• 1 cup sliced carrots (I use 2 carrots)
• 1 (15.8 oz.) can cannellini or great Northern beans, rinsed and drained
• 2 cups loosely packed torn fresh spinach

Preparation

Step 1

Brown turkey and garlic in a large Dutch oven. Stir in pepper, salt, broth Italian-style stewed tomatoes, and sliced carrots; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Stir cut zucchini slices torn spinach and beans into mixture, cover and cook stirring occasionally 4-5 min. or until zucchinis is crisp-tender.

I normally let this simmer on stove for 2 hours.