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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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