Quick Italian beef and vegetable soup recipe – Red Bluff Daily News

This recipe for quick Italian beef and vegetable soup is from the National Beef Cook Off in 1995.
1 lb. lean ground beef
1 large clove garlic, crushed
1/2  teaspoon pepper
1/4   teaspoon salt
2 cans (13 1/4 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 inch thick) carrots
1 can (15 to 19 oz) cannelli (white kidney) or Great Northern beans, rinsed, drained
1 medium zucchini, cut lengthwise in 1/2 and crosswise into 1/4 inch thick slices
2 cups torn spinach leaves, lightly packed
Heat Dutch oven or large sauce pan over medium heat until hot. Add ground beef and garlic; brown 4 to 5 minutes, breaking up in 3/4 inch crumbles. Pour off drippings. Season beef with salt and pepper.
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.
Makes 4 servings. Preparation and cooking time is 30 minutes.
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