Categories: Ground Beef, Main Dish, Soup
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
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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.
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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.