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 beef is no longer pink, breaking up beef into crumbles, 6 to 8 minutes; 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.
My idea of a winning weeknight meal is this beefy soup that simmers in one big pot. Grate some Parmesan and pass the crackers.
TOTAL TIME: Prep/Total Time: 30 min
YIELD: 8 servings (2-1/2 quarts).
1-1/3 cups: 258 calories, 7g fat (3g saturated fat), 40mg cholesterol, 909mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 17g protein.