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Friday, March 18, 2011

Recipe Friday: Bean and Spinach Soup

Today's recipe is for a really easy and extremely yummy crockpot soup.


3 (14 oz) cans vegetable broth 
1 (15 oz) can tomato puree
1 (15 oz) can white or Great Northern beans, rinsed and drained 
½ cup rice (not instant)
½ cup chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
¼ teaspoon salt
¼ teaspoon pepper
8 cups coarsely chopped fresh spinach or kale leaves
Shredded Parmesan cheese

  • In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
  • 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.
  • Stir spinach into soup. 
  • Serve with Parmesan cheese.
*** The broth can easily substituted with chicken or beef broth. You can also substitute with 42 ounces of water and a few bouillon cubes.
*** If you don't like Northern beans, this soup tastes great with lentils.

Nutrition Facts Per Serving:
  • Servings: 6 main-dish servings
  • Calories150
  • Total Fat (g)3
  • Saturated Fat (g)1
  • Cholesterol (mg)4
  • Sodium (mg)1137
  • Carbohydrate (g)31
  • Total Sugar (g)1
  •  Fiber (g)8
  •  Protein (g)9
 Have a great Friday!
  Creativity Bug ~ Sue


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