Hearty Beef Soup

This is the soup pictured on Monday's menus:

We had it one day last week when I was feeling puny and it sure hit the spot.  Soup weather is upon us here - we had our first freeze last night.  Seems like summer was over with the rain, now fall is over, and cooler temps mean I will will cook more comfort food.  I can't remember where I found this recipe, tho I have mentioned it in previous menu plans.

Hearty Beef Soup
1# lean ground beef
15 oz. can white beans, drained and rinsed
13-14 oz carton veggie broth
14 1/2 oz can Italian seasoned diced tomatoes
1/2 t. dried parsley, thyme and rosemary mix (use some creative license here)*
1 bag baby spinach
grated parmesan cheese

In a soup pot, brown the beef in a little olive oil.  Add beans, broth, tomatoes, and herbs.  Bring to a boil, then reduce heat to low and simmer uncovered for 5 minutes.  Gently stir in ALL of the spinach until it is well wilted - it WILL all fit.  Continue simmering a few minutes, then serve with a sprinkling of parmesan and some garlic toast.

*I rarely ever follow a recipe card to the letter.  Sometimes I will make substitutions, add a little extra something extra, or cook it a different way to fit our schedule.  But this recipe is definitely a keeper as is!