Savory Bean Spinach Soup
Let a slow cooker complete this vegetarian soup. Serve it in cups as a side to sandwiches or in ladle it in bowls for light meals.
Ingredients
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3 14-ounce cans vegetable broth
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1 15-ounce can tomato puree
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1 15-ounce can white or Great Northern beans, rinsed and drained
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1/2 cup converted rice
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1/2 cup finely chopped onion
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2 cloves garlic, minced
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1 teaspoon dried basil, crushed
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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8 cups coarsely chopped fresh spinach or kale leaves
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Finely shredded Parmesan cheese
Directions
1.
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
2.
Cover; 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.
Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings.
Nutrition information
Calories 150, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 4 mg, Sodium 1137 mg, Carbohydrate 31 g, Total Sugar 1 g, Fiber 8 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 35%, Calcium 11%, Iron 27%.
Percent Daily Values are based on a 2,000 calorie diet
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