Beef Soup Provencal

1. In large saucepan, brown beef over medium heat 4-5 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.

2. Stir in beans, broth, tomatoes, and Herbes de Provence. Bring to boil; reduce heat to low. Simmer, uncovered, 5 minutes. Stir in spinach. Continue to simmer 5 minutes. Sprinkle with cheese.

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Nutrient	Quantity
Total fats	35.142 g
Protein	239.508 g
Carbohydrates	384.6826 g
Energy	2755.1764 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5987 g
Water	1601.1723 g
Aspartic acid	11.678 g
Calcium, Ca	2475.5373 mg
Lutein + zeaxanthin	138.9125 g
Fiber, total dietary	137.3704 g
Carotene, beta	3303.38 g
Niacin	43.3733 mg
Vitamin A, RAE	3323.359 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	6.0024 g
Riboflavin	2.1673 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.068 g
Fatty acids, total saturated 20:1	0.212 g
Glutamic acid	16.4308 g
Sodium, Na	4263.9215 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4415 g
Total lipid (fat)	35.142 g
Manganese, Mn	9.0089 mg
Proline	4.5362 g
Fatty acids, total saturated 16:0	5.2153 g
Fatty acids, total saturated 8:0	0.0224 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Choline, total	342.1607 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	35.6853 g
Serine	5.2073 g
Fatty acids, total saturated 10:0	0.0549 g
Fatty acids, total saturated 18:0	2.3783 g
Fatty acids, total saturated 20:4 undifferentiated	0.0272 g
Vitamin B-6	5.9586 mg
Selenium, Se	180.9362 g
Ash	54.2539 g
Fatty acids, total saturated 18:1 undifferentiated	6.8604 g
Pantothenic acid	8.3529 mg
Phenylalanine	5.1973 g
Copper, Cu	3.9627 mg
Betaine	34.4534 mg
Thiamin	3.99 mg
Retinol	15.6 g
Methionine	1.4472 g
Iron, Fe	57.6954 mg
Carbohydrate, by difference	384.6826 g
Phosphorus, P	3428.4031 mg
Folate, total	2700.0895 g
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Fatty acids, total saturated 22:1 undifferentiated	0.522 g
Lycopene	115.0989 g
Alanine	4.3191 g
Cholesterol	261.3028 mg
Valine	5.0995 g
Fatty acids, total saturated 18:2 undifferentiated	3.9445 g
Glycine	4.3891 g
Carotene, alpha	1535.9755 g
Fatty acids, total saturated 14:0	0.5213 g
Zinc, Zn	33.1145 mg
Isoleucine	4.257 g
Fatty acids, total saturated 12:0	0.0605 g
Fatty acids, total polyunsaturated	5.6021 g
Fatty acids, total saturated 14:1	0.0544 g
Leucine	7.6971 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Vitamin A, IU	67822.9333 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	2700.0895 g
Tryptophan	1.1306 g
Vitamin C, total ascorbic acid	791.5099 mg
Fatty acids, total polyunsaturated 18:1 c	3.7128 g
Fatty acids, total saturated 20:0	0.0136 g
Fatty acids, total saturated 6:0	0.0384 g
Tyrosine	2.7164 g
Vitamin B-12	6.1973 g
Vitamin K (phylloquinone)	13.3685 g
Fatty acids, total saturated	8.7339 g
Histidine	2.6631 g
Fatty acids, total monounsaturated	8.1368 g
Threonine	4.0104 g
Folate, food	2700.0895 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Vitamin E (alpha-tocopherol)	1.4896 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	984.3051 mg
Lysine	6.5706 g
Potassium, K	12934.8202 mg
Cystine	1.0535 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Spinach	4 cups	132	23.4	1.8
Parmesan cheese	0.5 cup	148	16	2
herbes de provence	0.5 teaspoon	0	0	0
white bean	15 ounces	1428.8144	264.7134	5.0179
vegetable broth	14 ounces	261.9493	42.4675	6.1915
beef	1	530.4012	0	12.1947
tomato garlic	14 ounces	254.0115	38.1017	7.9379