Italian Beef and Vegetable Soup

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 1 Lb lean ground beef
  • 1 clove garlics , crushed
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1 can beef stocks
  • 1 can Italian style stewed tomatoes , undrained, broken up
  • 1 Cup carrots, grated
  • 1 can (15 oz) cannellini beans , or great northern beans, rinsed and drained
  • 1 medium zucchini , cut lengthwise in half and crosswise into .25 in. thick slices
  • 2 Cup spinach , torn, lightly packed
Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4-5 minutes, breaking up into .75 inch crumbles. Pour off drippings. Season beef with pepper and salt. Stir stock, tomatoes and carrots into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4-5 minutes or until zucchini is crisp tender. Remove from heat; stir in spinach.
Calories
490 Cal
Fat
21 g
Carbs
33 g
Protein
43 g
Fiber
9.5 g
Sugar
4 g
Cholesterol
100 mg
Sodium
670 mg


Nutrients

Fiber     9.5 g
Fat     21 g
Sugar     4 g
Carbs     33 g
Protein     43 g
Calories     490 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     8.9 g
Fat, Sat     7.7 g
Fat, Trans     1.4 g
Fat, Percent     38 %

Vitamins

Vitamin, K     460 mcg     380 %
Vitamin, A     16000 IU     540 %
Vitamin, B12     3.3 mcg     140 %
Niacin     8.8 mg     55 %
Riboflavin     0.6 mg     46 %
Vitamin, C     23 mg     26 %
Vitamin, D     0 IU     0 %
Vitamin, B6     1 mg     64 %
Vitamin, E     4 mg     27 %
Panto, Acid     1.5 mg     30 %
Choline     130 mg     24 %
Thiamin     0.3 mg     26 %

Minerals

Calcium     270 mcg     27 %
Phosphorus     460 mg     65 %
Magnesium     180 mg     43 %
Copper     0.6 mcg     64 %
Fluoride     110 mcg     2700 %
Zinc     9.4 mg     86 %
Cholesterol     100 mg     3.1 %
Sodium     670 mg     45 %
Selenium     29 mcg     53 %
Manganese     1.6 mg     23 %
Potassium     1700 mg     36 %
Iron     11 mg     130 %