Ingredients:
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 cheeseDirections:
- 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
Creativity Bug ~ Sue
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