Italian Beef and Vegetable Soup

Italian Beef and Vegetable Soup

Preparation time: 15 min.
Cooking time: 20 min.

1 lb. lean ground beef
1 large clove garlic, crushed
1/2 tsp. pepper
1/4 tsp. salt
3-1/3 cups beef stock
1-2/3 cups canned Italian style stewed tomatoes, undrained, broken up
1 cup carrots\grated, sliced 1/4 inch thick
1 lb. canned cannellini or great northern beans, rinsed and drained
1 medium zucchini\cooked, cut lengthwise in half and crosswise into 1/4 inch thick slices
2 cups spinach leaves\cooked, torn, lightly packed

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 inch crumbles. Pour off drippings. Season beef with pepper and salt. Stir stock, tomatoes and 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

Nutritional Info.
Calories: 377 Protein: 36.0g
Fat: 11.3g Cholesterol: 41mg
Calories From Fat: 27% Dietary Fiber: 8.3g
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