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Title: Quick Italian Beef and Vegetable Soup Categories: Soups, To sort Yield: 1 Servings 1 lb Lean ground beef 1 lg Garlic clove; crushed 1/2 ts Pepper 1/4 ts Salt 27 oz Beef broth 14 1/2 oz Italian style stewed -tomatoes; undrained 1 c Carrots; sliced 15 oz Canned white beans; rinsed 1 md Zucchini; cut into -1/4"slices 2 c Spinach leaves; torn Brown beef and garlic in Dutch oven over medium heat, 4 to 5 minutes breaking up meat into 3/4 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 |