INDIANAPOLIS (WISH) — From Monday’s “All Indiana,” here is a quick and delicious soup perfect for a dreary day, and easy to make for one person or for a crowd!

Easy Italian Beef Soup

1 cup petite carrots, cut into 1/2-inch pieces
1 14.5-ounce can of diced tomatoes with basil, garlic and oregano
1 32-ounce box beef broth
1 15-ounce can Great Northern or cannellini beans, drained and rinsed
1 pound grass-fed ground beef, fully cooked
2 cups baby spinach
1/4 teaspoon kosher salt

Spray a 5-quart pan with nonstick cooking spray. Over medium high heat, add carrots and sauté 2-3 minutes. Add tomatoes, beans and beef broth. Bring to a simmer, then add beef, spinach, and salt.

1. Spray a 5-quart pan with nonstick cooking spray over medium high heat. Add carrots and sauté 2-3 minutes. Add tomatoes, beans and beef broth. Bring to a simmer, then add beef, spinach, and salt.
2. Continue simmering 12-14 minutes and then it’s ready to serve! Soup can be cooled down and frozen for future meals, too.

Notes

Red kidney beans, Great Northern beans, or chickpeas (garbonzo beans) could be used instead of the cannellini beans.

This soup can be frozen for up to a month for later use

Prep Time: 5 minutes
Total Time: 20 minutes
Servings Per Recipe: about 8
Serving Size: 1 cup

Nutritional information: Calories 125, Total Fat 3.4 g, Saturated Fat 1.4 g, Polyunsaturated Fat 0.0 g, Monounsaturated Fat 0.0 g, Cholesterol 16.0 mg, Sodium 542.1 mg, Potassium 173.0 mg, Total Carbohydrate 14.8 g, Dietary Fiber 5.7 g, Sugars 3.8 g, Protein 9.1 g.