Quick Italian Beef and Vegetable Soup

Quick Italian Beef and Vegetable Soup

 (adapted from myrecipes.com)

Yield:  3 to 4 servings

 

1 medium zucchini

1 pound lean ground beef

1 garlic clove

1/2 teaspoon pepper

1/4 teaspoon salt

3 – 4 cups beef broth

1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained

1 cup sliced carrots

1 (15.8-ounce) can cannellini or great Northern beans, rinsed and drained

2 cups loosely packed torn fresh spinach

 

Cut zucchini in half lengthwise; cut each half cross-wise into 1/4-inch-thick slices. Set aside.

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

Stir zucchini slices and beans into mixture; cover and cook, stirring occasionally, 4 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in torn spinach.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s