Recipes Included On This Page Quick Italian Beef & Vegetable Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Quick Italian Beef & Vegetable Soup Recipe By : 1995 Finalist Darol Wetzel, Montana Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1 large garlic clove -- crushed 1/2 teaspoon pepper 1/4 teaspoon salt 2 cans ready-to-serve beef broth 1 can Italian-style stewed tomatoes -- (14-1/2 ounces) undrained and broken up 1 cup sliced carrots -- (1/4-inch thick) 1 can cannellini -- (white kidney beans) or Great Northern Beans -- (15 to 19 ounces) rinsed, drained 1 medium zucchini -- cut lengthwise 1 in half and crosswise into 1/4-inch-thick slices 2 cups torn spinach leaves -- lightly packed Carrot curls -- (optional) Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with pepper and salt. 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 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in spinach. Garnish with carrot curls, if desired. Makes 4 servings (serving size: 2 cups). Copyright : "©1998 National Cattlemen's Beef Association." Start to Finish Time: "0:30" NOTES : Bobbie's Note: This was wonderful. I can't remember a better soup. Contributed to the FareShare Gazette by Bobbie; 3 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 321 Calories; 24g Fat (67.2% calories from fat); 21g Protein; 5g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat.

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