Savory Bean-Spinach Soup
From: Diabetic LivingThis vegetarian soup is made in the slow cooker. It's a great side dish for a sandwich at dinner or on its own as a light lunch.
Servings: Makes 6 (1-1/2-cup) servings.
Prep: 15 mins
Total: 2 hrs 45 mins
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Ingredients
2 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15- to 16-ounce can small white or Great Northern beans, rinsed and drained
1-3/4 cups water
1/2 cup uncooked converted rice
3/4 cup finely chopped onion
1-1/2 teaspoons dried basil, crushed
1/4 teaspoon ground black pepper
2 cloves garlic, minced
8 cups coarsely chopped fresh spinach leaves
Finely shredded Parmesan cheese
Directions
1. In a 3-1/2- or 4-quart slow cooker combine vegetable broth, tomato puree, white beans, water, rice, onion, basil, pepper, and garlic.
2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
3. Just before serving, stir in spinach. Sprinkle each serving with Parmesan cheese. Makes 6 (1-1/2-cup) servings.
Nutrition Facts
Calories 157, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 1 mg, Sodium 724 mg, Carbohydrate 32 g, Total Sugar 4 g, Fiber 5 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Starch 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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