Beef Minestrone

Ingredients

• 1 pound ground round
• 2 1/2 cups chopped onion (about 2 medium)
• 2 1/2 cups sliced carrot (about 5 carrots)
• 1 cup chopped celery (about 4 stalks)
• 4 garlic cloves, minced
• 1 (32-ounce) carton fat-free, less-sodium beef broth
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 cup water
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups cubed zucchini (about 2 medium)
• 2/3 cup uncooked gnocchi or shell pasta

Preparation

1. Heat a large Dutch oven over medium heat. Add beef; cook until browned, stirring to crumble. Remove beef with a slotted spoon, leaving drippings in pan.
2. Cook onion and next 3 ingredients in pan over medium heat 10 minutes; stir frequently. Add beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Stir in zucchini and pasta; bring to a simmer over medium heat. Cook, uncovered, 15 to 20 minutes or until pasta is tender. Return beef to pan; cook 5 minutes or until thoroughly heated.