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 Al
