Quick Italian Beef & Vegetable Soup

Carol Junkins


I got this recipe from my Supermarket where I shop. It is quick and very good.

Another recipe we can use for our Hamburg, and use our summer veggies so abundant now.

My family loves it with fresh Italian bread or gooey grilled cheese ~

pinch tips: How to Freeze Fish, Meat & Poultry



4 servings


15 Min


15 Min


Stove Top


1 lb
lean ground beef
1 large
clove garlic, crushed
1/2 tsp
1/4 tsp
2 can(s)
(13 3/4 to 14 1/2 oz each) ready to serve beef broth
1 can(s)
(14 1/2 oz) italian-style stewed tomatoes, undrained, broken up
1 c
sliced (1/4" thick) carrots
1 can(s)
(15 to 19 oz) cannellini (white kidney) or great northern beans, rinsed and drained
1 medium
zucchini, cut lengthwise in 1/2 and crosswise into 1/4" thick slices
2 c
torn spinach leaves, lightly packed

Directions Step-By-Step

1. 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" crumbles. Pour off drippings. Season beef with pepper and salt.
2. Stir broth, tomatoes and carrots into beef. Bring to 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.
4 Servings
This is so versitle you can add different veggies, small potatoes or sweet potatoes etc. noodles, make it your own. It comes together quickly and with a grilled cheese or other sandwich, it is heaty enough for dinner ~ easy clean-up as well.

About this Recipe

Course/Dish: Beef, Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #beans, #broth, #cannellini