Categories: Ground Beef, Main Dish, Soup

Ingredients

• 1 lb lean ground beef
• 15 ounces can white beans , rinsed and drained
• 14 ounces ready-to-serve vegetable broth
• 14 ounces can diced tomatoes with garlic , basil and oregano, undrained
• 1/2 teaspoon dried herbes de provence
• 4 cups coarsely chopped fresh spinach (I even use a small box of frozen spinach that has been thawed and squeezed dry) or 4 cups escarole (I even use a small box of frozen spinach that has been thawed and squeezed dry)
• 1/2 cup shredded parmesan cheese (or to taste)

Directions

1. In large saucepan, brown beef over medium heat 4-5 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.

2. Stir in beans, broth, tomatoes, and Herbes de Provence. Bring to boil; reduce heat to low. Simmer, uncovered, 5 minutes. Stir in spinach. Continue to simmer 5 minutes. Sprinkle with cheese.

Email to a friend | Print this recipe | Back