quick italian beef & vegetable soup

Hanson, MA
Updated on Jul 20, 2011

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

  • Step 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
    Step 2
    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
  • Step 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.

Discover More

Category: Beef
Category: Beef Soups
Keyword: #beans
Keyword: #broth
Keyword: #cannellini
Ingredient: Vegetable
Culture: American
Method: Stove Top

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