This is one of those incredibly easy and fast soups to make that also just happen to be delicious. I got the recipe from Wegmans years ago and it's still one of my favorites.
Vegetable Beef Minestrone Soup
1 pound lean Ground Beef
1 Onion, chopped
1 Zucchini (small), cubed
1 cup grated Carrots
1 can (28 oz.) Crushed Tomatoes (not drained)
2 cans (14 oz.) Beef Broth
1 can (15 oz.) Canellini Beans
In a soup pot, brown beeft until cooked. Drain. Add onion, zucchini, and carrots. Cover and cook on low for about 4 minutes. Add tomatoes, broth, and beans. Simmer, uncovered, for about 20 minutes. Salt and pepper to taste. Serves 6.
Each serving (about 2 cups) is 244 calories, 6 grams fat.
10/22/2012 -- I made a vegan version of this tonight and it turned out great. I used 2 packages of sliced mushrooms chopped up in place of the ground beef. I put a little olive oil in the soup pot and cooked the mushrooms and onions together before adding the rest of the ingredients. I also added a little bit (maybe 1/2 teaspoon) of minced garlic (the kind that comes in the jar.) Instead of beef broth I used Vogue No-Beef broth powder and mixed 4 heaping teaspoons in with 32 ounces water. I also used a 28 oz. can of Wegmans Kitchen Cut Roma Tomatoes with Basil instead of regular crushed tomatoes. I also added about 1 teaspoon dried basil and pepper, but no salt. It was great.
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