Beef Soup Provencal

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)

Directions

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.