Ingredients

1 pound lean ground beef
1 large clove garlic, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 cans (13 3/4 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained, broken up
1 cup sliced (1/4-inch thick) carrots
1 can (15 to 19 ounces) cannellini (white kidney) or Great Northern beans, rinsed, drained
1 medium zucchini, cut lengthwise in half, crosswise into 1/4-inch thick slices
2 cups torn spinach leaves, lightly packed

Directions

Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with pepper and salt. Stir broth, tomatoes and carrots into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in spinach. Garnish as desired. Makes 4 servings.

Each serving contains 328 calories, 10g fat, 28g carb, 1228mg sodium, 70mg cholesterol. From Darol Wetzel, Montana, $10,000 Second prize, 1995 National Beef Cook-Off.