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Quick Italian Beef and Vegetable Soup Recipe

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This recipe for Quick Italian Beef and Vegetable Soup is from BWE Swim Club Summer Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 medium zucchini
1 lb lean ground beef or turkey
1 garlic clove, pressed
1/2 tsp pepper
1/4 tsp salt
2 (14 1/2 oz) cans lower sodium beef broth
1 (14 1/2 oz) can Italian style stewed tomatoes- undrained
1 C sliced carrots
1 (15.8 oz) can cannellini or great northern beans, rinsed and drained
2 C loosely packed torn spinach- washed and trimmed
Directions:
Directions:
Cut zucchini in half lengthwise then cut each half crosswise into 1/4 inch slices. Set aside. Brown meat and garlic in dutch oven. Stir in pepper, salt, beef broth, tomatoes and carrots- bring to a boil. Cover and reduce heat- simmer 10 minutes. Stir chopped zucchini and beans into soup in dutch oven. Cover and cook 5 minutes or until zucchini is tender. Remove from heat and stir in spinach.

 

 

 

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