Quick Italian Beef And Vegetable Soup

• 1 medium zucchini
• 1 pound lean ground beef
• 1 garlic clove
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 (14 1/2-ounce) cans ready-to-serve beef broth
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
• 1 cup sliced carrots
• 1 (15.8-ounce) can cannellini or great Northern beans, rinsed and drained
• 2 cups loosely packed torn fresh spinach

1. Cut zucchini in half lengthwise; cut each half cross-wise into 1/4-inch-thick slices. Set aside.
2. Brown ground beef and garlic in a large Dutch oven, stirring until beef crumbles; drain. Stir in pepper, salt, broth, Italian-style stewed tomatoes, and sliced carrots; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
3. Stir zucchini slices and beans into mixture; cover and cook, stirring occasionally, 4 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in torn spinach.

zucchini, ground beef, garlic, pepper, salt, ready, italianstyle stewed tomatoes, carrots, beans, fresh spinach

Taken from www.myrecipes.com/recipe/quick-italian-beef-vegetable-soup (may not work)