Food network

1 lb. lean ground beef
1 large clove garlic, crushed
1/2 tsp. pepper
1/4 tsp. salt
3-1/3 cups beef stock
1-2/3 cups canned Italian style stewed tomatoes, undrained, broken up
1 cup carrots\grated, sliced 1/4 inch thick
1 lb. canned cannellini or great northern beans, rinsed and drained
1 medium zucchini\cooked, cut lengthwise in half and crosswise into 1/4 inch thick slices
2 cups spinach leaves\cooked, torn, lightly packed

DIRECTIONS:

Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4-5 minutes, breaking up into 3/4 inch crumbles. Pour off drippings. Season beef with pepper and salt. Stir stock, 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 4-5 minutes or until zucchini is crisp tender. Remove from heat; stir in spinach.