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Italian Beef and Spinach Soup

Italian Beef and Spinach Soup

  • Serves 4
  • Prep time 15 minutes
  • Cook time 24 minutes

Nutrition facts

Per serving: Calories – 388; Protein – 30 g; Fat – 16 g; Carbohydrates – 31 g; Fibre – 3 g; Iron – 6 mg; Calcium – 117 mg; Sodium – 824 mg

Ingredients

  • Boeuf haché mi-maigre
    450 g (1 lb.) of lean ground beef
  • Tomates en dés
    1 can (540 ml) of diced tomatoes
  • bouillon de boeuf réduit en sodium
    1 litre (4 cups) of beef stock (low sodium)
  • Farfalles
    375 ml (1 1/2 cups) of farfalle pasta
  • Bébés épinards
    One package of baby spinach (142 g)

Also needed:

  • 1 onion, chopped
  • 15 ml (1 tbsp) of garlic, minced

Steps:

  1. Heat a little olive oil in a pot over medium heat. Cook the onion and garlic for 1 minute.
  2. Add the ground beef and cook for 3 to 4 minutes, breaking up the meat with a wooden spoon.
  3. Add the diced tomatoes and beef stock. Bring to a boil, then let simmer over medium-low heat for 10 to 12 minutes.
  4. Add the farfalle and cook for 8 minutes.
  5. Add the baby spinach and stir. Cook for 2 minutes until the pasta is al dente.


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