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Ramen and Bean Soup
1/4 lb. ground beef 2 medium carrots, thinly sliced 2 medium celery stalks, thinly sliced 1 medium red pepper, diced 1 small onion, chopped 1/4 t. dried basil Pinch of salt 1 can cannellini beans (16 oz) 1 can beef broth (14 oz) 1 cup water 1 pkg. top Ramen or Top Ramen low fat beef flavor 1 cup fresh chopped spinach 1/4 lb. grated parmesan cheese
In a Dutch oven or large pan, brown ground beef; drain grease. Add carrots, celery, red pepper, onion, basil, and salt. cook, stirring occasionally, until vegetables are still slightly crisp. Meanwhile, rinse and drain cannellini beans. In a medium bowl, mash beans until smooth. Stir mashed beans into vegetable mixture. Add beef broth and water and heat to boiling. Source: Unknown