Recipe - Quick Italian Beef And Vegetable Soup

1 pound Lean ground beef
1 lg Garlic clove; crushed
One half teaspoon Pepper
One fourth teaspoon Salt
27 ounce Beef broth
14 One half ounce Italian style stewed
tomatoes; undrained
1 cup Carrots; cut or sliced up
15 ounce Canned white beans; rinsed
1 md Zucchini; cut into
1/4"slices
2 cup Spinach leaves; torn

Brown beef and garlic in Dutch oven over medium heat, 4 to 5 minutes
breaking up meat into Three fourths inch crumbles.Pour off drippings. season with
salt and pepper.Stir in tomatoes, broth and carrots and bring to a boil.
simmer uncovered 10 minutes.Stir in beans and zucchini and cook 4 to 5
minutes until zucchini is crisp tender. Remove from heat and stir in
spinach.
Posted to recipeludigest Volume 01 Number 438 by RecipeLu
recipelu@geocities.com on Jan 03, 1998