Quick Italian Beef & Vegetable Soup
- 1 pound lean ground beef
- 1 large clove garlic, crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cans (14-1/2 ounces) ready-to-serve beef broth
- 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained, broken up
- 1 cup sliced (1/4-inch thick) carrots
- 1 can (15 to 19 ounces) cannellini (white kidney) or Great Northern beans, rinsed, drained
- 1 medium zucchini, cut lengthwise in half and crosswise into 1/4-inch thick slices
- 2 cups torn spinach leaves, lightly packed
- 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 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 as desired.
Recipe courtesy of the National Cattleman’s Beef Association
Calories from Fat 233 (31%)
(39%)Total Fat 25g
(50%)Saturated Fat 10g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Total Carbohydrate 81g
(81%)Dietary Fiber 20g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.