Try this Quick Italian Beef and Vegetable Soup recipe, or contribute your own.
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
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