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FareShare Gazette Recipes -- November 2004 - Q's

 

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Quick Italian Beef & Vegetable Soup

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                       * Exported from MasterCook *

                   Quick Italian Beef & Vegetable Soup

Recipe By     : 1995 Finalist Darol Wetzel, Montana
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  lean ground beef
  1              large  garlic clove -- crushed
     1/2      teaspoon  pepper
     1/4      teaspoon  salt
  2               cans  ready-to-serve beef broth
  1                can  Italian-style stewed tomatoes -- (14-1/2 ounces)
                        undrained and broken up
  1                cup  sliced carrots -- (1/4-inch thick)
  1                can  cannellini -- (white kidney beans)
                        or Great Northern Beans -- (15 to 19 ounces)
                        rinsed, drained
  1             medium  zucchini -- cut lengthwise
  1                 in  half and
                        crosswise into 1/4-inch-thick slices
  2               cups  torn spinach leaves -- lightly packed
                        Carrot curls -- (optional)

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 sliced 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 with carrot curls, if desired.

Makes 4 servings (serving size: 2 cups).

Copyright : "1998 National Cattlemen's Beef Association."
Start to Finish Time: "0:30"

NOTES : Bobbie's Note: This was wonderful. I can't remember a better soup.

Contributed to the FareShare Gazette by Bobbie; 3 November 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 321 Calories; 24g Fat (67.2% calories 
from fat); 21g Protein; 5g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 
224mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat.

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