Savory Bean Spinach Soup

By SapphireBlu957

Just like Goldilocks, you'll find the converted rice is "just right". Long-grain or quick cooking rice would be "too soft" for the long cooking soup.

Ingredients

• 3 14-ounce cans vegetable broth
• 1 15-ounce can tomato puree
• 1 15-ounce can white or Great Northern beans, rinsed and drained
• 1/2 cup converted rice
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 cups coarsely chopped fresh spinach or kale leaves
• Finely shredded Parmesan cheese

Details

Servings 6

Preparation

Step 1

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.