| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Soups, To sort |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
lg |
Garlic clove; crushed |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
| 27 |
oz |
Beef broth |
| 14 1/2 |
oz |
Italian style stewed tomatoes; undrained |
| 1 |
c |
Carrots; sliced |
| 15 |
oz |
Canned white beans; rinsed |
| 1 |
md |
Zucchini; cut into 1/4"slices |
| 2 |
c |
Spinach leaves; torn |
INSTRUCTIONS
Brown beef and garlic in Dutch oven over medium heat, 4 to 5 minutes
breaking up meat into 3/4 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 recipelu-digest Volume 01 Number 438 by RecipeLu
<recipelu@geocities.com> on Jan 03, 1998
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