Beef Soup Provencal

Name: Beef Soup Provencal
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)

7 ingredients

2 steps

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.