QUICK ITALIAN BEEF & VEGETABLE SOUP

Quick Italian Beef & Vegetable Soup image

Provided by Carol Junkins

Time 30m

Number Of Ingredients 10

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1 lb lean ground beef
1 large clove garlic, crushed
1/2 tsp pepper
1/4 tsp salt
2 can(s) (13 3/4 to 14 1/2 oz each) ready to serve beef broth
1 can(s) (14 1/2 oz) italian-style stewed tomatoes, undrained, broken up
1 c sliced (1/4" thick) carrots
1 can(s) (15 to 19 oz) cannellini (white kidney) or great northern beans, rinsed and drained
1 medium zucchini, cut lengthwise in 1/2 and crosswise into 1/4" thick slices
2 c torn spinach leaves, lightly packed

Steps:

1. 1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4-5 minutes, breaking up into 3/4" crumbles. Pour off drippings. Season beef with pepper and salt.
2. 2. Stir broth, tomatoes and carrots into beef. Bring to boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4-5 minutes or until zucchini is crisp tender. Remove from heat, stir in spinach. 4 Servings
3. This is so versitle you can add different veggies, small potatoes or sweet potatoes etc. noodles, make it your own. It comes together quickly and with a grilled cheese or other sandwich, it is heaty enough for dinner ~ easy clean-up as well.