Real Recipes From Real Home Cooks ®

quick italian beef & vegetable soup

(2 ratings)
Recipe by
Carol Junkins
Hanson, MA

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 ~

(2 ratings)
yield 4 servings
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For quick italian beef & vegetable soup

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

How To Make quick italian beef & vegetable soup

  • 1
    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.
  • Added spinach
    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
  • 3
    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.