Prep 5 mins
Cook 25 mins
I clipped this from the Star-Telegram several years ago. I always love making this in the fall/winter for a weekday dinner and use the leftovers for lunch. Serve with salad and crackers or nice bread. The smell of the herbs is awesome!! Note: You can buy Herbes de Provence in the spice section, but you may also use 1/4 teaspoon dried thyme leaves and 1/4 teaspoon dried rosemary leaves, crushed, to substitute.
- 1 lb lean ground beef
- 15 ounces can white 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)
- 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.
- 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.
This was very good, and so easy to make. It only takes a few minutes to make, but the flavor tastes like its been simmering for hours. I used chopped ham instead of ground beef, and frozen chopped spinach.
Excellent and a very easy soup to make. I have tried several modifications in the past but the easiest one is to bump up the herbes de provence to 1 teaspoon because the flavor then speaks out. I prefer to simmer the soup up to 15-20 minutes to get flavors embedded but if you are in a hurry, the 5 minute simmer would be minimum.