• 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, sliced 1/4 inch thick
• 1 lb. canned cannellini or great northern beans, rinsed and drained
• 1 medium zucchini, cut lengthwise in half and crosswise into 1/4 inch thick slices
• 2 cups spinach leaves, torn, lightly packed

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.

Per serving: calories 385, fat 11.3g, 26% calories from fat, cholesterol 41mg, protein 36.5g, carbohydrates 35.9g, fiber 8.6g, sugar 10.9g, sodium 956mg, diet points 7.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 1.7, Lean meat: 3.3, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Pinot Noir, Chianti, or Beaujolais.