quick italian beef & vegetable soup
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 ~
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 servings
Ingredients
- 1 pound lean ground beef
- 1 large clove garlic, crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cans (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 cup sliced (1/4" thick) carrots
- 1 can (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 cups torn spinach leaves, lightly packed
How To Make quick italian beef & vegetable soup
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Step 11. 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.
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Step 22. 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
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Step 3This 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Beef Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#beans
Keyword:
#broth
Keyword:
#cannellini
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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