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1 lb lean ground beef
1 large clove garlic, crushed
salt, pepper
2 cans ready to serve beef broth
1 can stewed tomatoes
1 c tinly sliced carrots
1 can cannellini beans, rinsed drained
1 medium zucchini, sliced
2 c torn spinach leaves
Directions:
In large saucepan, brown beef and garlic 4-5 min, breaking meat into 3/4" crumbles. Pour off drippings. Season to taste with salt and pepper. Stir in broth, tomatoes and carrots, Bring to boil then reduce heat to simmer. Simmer 10 min. Add beans and zucchini and cook until zucchini is crisp-tender. Remove from heat. Stir in spinach.
Submitted by Gretchen Grant Contributed on:
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