Italian beef soup
Try this Italian beef soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon salt
- 1/2 onion, chopped
- ingredients:
- 1 tsp. dried basil
- 1/2 tsp. oregano
- 1 medium zucchini (chopped)
- 1/2 tsp. italian seasoning
- 1 pounds beef lean ground
- 3 clove(s) garlic chopped
- 2 - 3 bay leaves
- 1/2 teaspoon pepper black
- 28 ounce(s) broth beef (i used a 32 oz. box)
- 14 1/2 ounce(s) tomatoes stewed italian-style
- 1 cup(s) carrot(s) (chopped)
- 1 can(s) beans cannellini
- 2 cup(s) spinach fresh
- Carbohydrate 18.2339098265433 g
- Cholesterol 0 mg
- Fat 0.0797733333333333 g
- Fiber 0.471666658083598 g
- Protein 0.6892 g
- Saturated Fat 0.0184633333333333 g
- Serving Size 1 1 (478g)
- Sodium 1.99933333333333 mg
- Sugar 17.7622431684597 g
- Trans Fat 0.0150833333333333 g
- Calories 73 calories
Saute the beef, garlic and onions until browned, breaking the beef up into 3/4" pieces (like mini meatballs). Add herbs, salt and pepper halfway through so the meat gets seasoned. Drain the beef and wipe out the pan. Put beef back into pan, add broth, tomatoes and carrots, bring to a boil, reduce to low and simmer 10 minutes. Add beans and zuchhini and boil for another 4 - 5 minutes. Take off heat, add spinach and devour. I added some fresh basil to each bowl. This soup is sooo delicious.
