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FareShare Gazette -- November 2004 Recipes

FareShare Gazette -- November 2004 Recipes is built on Lean Ground Beef, Pepper, Salt, Ready To Serve Beef Broth, and Italian Style Stewed Tomatoes. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 1/2 tsp
• 1/4 tsp
• 2 can
• 1 can
• 1 cup
• 1 can

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   2 cans ready-to-serve beef broth

3. 3

   1 can cannellini -- (white kidney beans) or Great Northern Beans -- (15 to 19 ounces) rinsed, drained 1 medium zucchini -- cut lengthwise 1 in half and crosswise into 1/4-inch-thick slices

4. 4

   Heat Dutch oven or large saucepan over medium heat until hot.

5. 5

   Add ground beef and garlic; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles.

6. 6

   Pour off drippings.

7. 7

   Season beef with pepper and salt.

8. 8

   Stir broth, tomatoes and sliced carrots into beef.

9. 9

   Bring to a boil; reduce heat to low.

10. 10

    Simmer, uncovered, 10 minutes.

11. 11

    Stir in beans and zucchini; continue to cook 4 to 5 minutes or until zucchini is crisp-tender.

12. 12

    Remove from heat; stir in spinach.

13. 13

    Garnish with carrot curls, if desired.