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Source: America's Favorite Food Associations

Quick Italian Beef & Vegetable Soup
Your family may think you were cooking all day but this nourishing, homemade soup is assembled and cooked in a matter of minutes -- not hours.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 pound lean ground beef
1 large clove garlic, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 cans (13 3/4 to 14 1/2 ounces each) beef broth
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained, broken up
1 cup sliced carrots
1 can (15 to 19 ounces) cannellini beans, rinsed, drained
1 medium zucchini, cut lengthwise in half and crosswise into 1/4-inch thick slices
2 cups spinach leaves, torn, lightly packed
1 carrot, very thinly sliced to make curls, optional

Heat a Dutch oven or large saucepan over medium heat until hot. Add the ground beef and garlic and brown for 4 to 5 minutes, breaking the beef up into 3/4-inch crumbles. Pour off the pan drippings and discard. Season the beef with the pepper and salt.

Stir the broth, tomatoes and sliced carrots into the beef. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for about 10 minutes or until the carrots begin to soften.

Stir in the beans and zucchini and cook for 4 to 5 minutes or until the zucchini is crisp-tender. Remove from heat and stir in spinach just so that it wilts. Garnish with carrot curls, if desired and serve.

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