228-ounce cans diced tomatoes, undrained (I used Kirkland Organic)
214-ounce cans cannelinni or navy beans, undrained
2cupschicken stock or broth
1large white onionchopped
1poundlean ground beef
2large carrotschopped (1-2 cups)
2celery stalksthickly sliced
1teaspoonsalt and 1 teaspoon black pepper
3handfuls fresh baby spinach
¼cuproughly chopped fresh basil
Pour entire cans of diced tomatoes, beans and chicken stock into a large pot or Dutch oven. Heat over medium heat to a low boil, then reduce to low simmer.
Meanwhile: Heat olive oil to medium-high heat in a skillet or large pan. Add onions and garlic. Cook 3-4 minutes, stirring occasionally, until fragrant. Add ground beef. Stir and break up meat as it cooks, for 5-7 minutes, or until just browned. Stir in carrots, celery, salt, pepper and fennel seeds. Cook 4-6 minutes more until vegetables are slightly softened and meat is cooked through.
Pour beef and vegetables into pot of liquid. Stir in spinach and basil. Simmer uncovered for 5-20 minutes to let flavors meld together. The veggies soften and the broth thickens up as it cooks longer. Add more salt and pepper to taste if desired.
Always saute the vegetables and brown the meat for best results
You can add additional veggies that need using up such as potato, broccoli or zucchini
Use good quality ingredients for best flavor
Remember to taste for seasoning and add salt and pepper as needed
Serve with crusty bread to mop up all the juices
Leftovers can be stored in the fridge for 3 days or can be frozen