Savory Bean-Spinach Soup
Recipe from Diabetic Living

This 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.


Savory Bean-Spinach Soup


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Prep Time: 15 mins
Total Time: 2 hrs 45 mins
Servings: Makes 6 (1-1/2-cup) servings.
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Ingredients
 
savings in
 
  • 2  14-ounce cans  vegetable brothOn Sale
  • 1  15-ounce can  tomato pureeOn Sale
  • 1  15- to 16-ounce can  small white or Great Northern beans, rinsed and drainedOn Sale
  • 1-3/4  cups  waterOn Sale
  • 1/2  cup  uncooked converted riceOn Sale
  • 3/4  cup  finely chopped onionOn Sale
  • 1-1/2  teaspoons  dried basil, crushedOn Sale
  • 1/4  teaspoon  ground black pepperOn Sale
  • 2  cloves  garlic, mincedOn Sale
  • 8  cups  coarsely chopped fresh spinach leavesOn Sale
  •     Finely shredded Parmesan cheeseOn Sale

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 information
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
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