Shelly's Recipe

ITALIAN BEEF AND VEGETABLE SOUP

Category: Soups

1 lb ground beef
1 large clove garlic, crushed
1/2 tsp pepper
1/4 tsp salt
2 (14 1/2 oz) cans beef broth
1 (14 1/2 oz) can Italian-style stewed tomatoes, broken up
1 cup sliced carrots
1 (15 oz) can cannelloni or great northern beans, rinsed and drained
1 medium zucchini, cut lengthwise in half and crosswise into 1/4 inch thick slices
2 cups torn spinach leaves, lightly packed

Heat Dutch oven and add ground beef and garlic; brown 4-5 minutes, breaking up beef. Pour off drippings. Season with salt and pepper. Stir broth, tomatoes and sliced carrots into beef. Bring to a 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. Serves 4