Hearty Beef, Pasta, and Spinach Minestrone

Ground meat is often easier for a gastric bypass patient to digest. This recipe makes good use of ground meat and incorporates two very healthy vegetables: tomatoes and spinach. There is just enough pasta to satisfy without causing problems.

1 pound ground round
6 cups water
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1 (4.4-ounce) package minestrone soup mix (such as Lipton's Kettle Creations)
1/2 cup uncooked ditalini (very short tubular macaroni)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Cook ground round in a large Dutch oven over medium heat until the meat is browned, stirring to crumble. Drain well, and return meat to pan. Stir in water, stewed tomatoes, and soup mix, and bring to a boil. Reduce heat, and sim-mer, uncovered, 10 minutes, stirring occasionally. Stir in ditalini and chopped spinach, and simmer for 7 minutes or until the pasta is tender.