1 pound ground beef
3 garlic cloves, minced
2 cartons (32 ounces each) reduced-sodium beef broth
2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 cups uncooked bow tie pasta
4 cups fresh spinach, coarsely chopped
Grated Parmesan cheese
1 In a 6-qt. stockpot, cook beef and garlic over medium heat until meat is no longer pink, 6 to 8 minutes, breaking beef into crumbles; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, until pasta is tender, 7 to 9 minutes.
2 Stir in spinach until wilted. Sprinkle servings with cheese.
Total TimePrep/Total Time: 30 Min
Yield8 Servings (About 2-1/2 Quarts)
This spinach beef soup turns pantry staples into a comforting one-pot meal with rich flavor and zero fuss.
Nutrition Facts
1-1/3 cups: 258 calories, 7g fat (3g saturated fat), 40mg cholesterol, 909mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 17g protein.