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

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