Beef Soup Provencal

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 15 ounces can 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)

Recipe

• 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.