Shelly's Recipe

ITALIAN BEEF & VEGETABLE SOUP

Category: Soups

1 lb ground beef
1 large clove garlic, crushed
1/2 tsp pepper
1/4 tsp salt
2 (13 3/4 oz) cans beef broth
1 (14 1/2 oz) can Italian-style stewed tomatoes, cut up, undrained
1 cup sliced carrots
1 (15 oz) white beans, Kidney or great northern, rinsed
1 medium zucchini, cut 1/4 inchslices
2 cups torn spinach leaves packed

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. Serves 4