Savory Bean-Spinach Soup

By Valarie

Ingredients

• 2 14 - ounce cans vegetable broth
• 1 15 - ounce can tomato puree
• 1 15 - 16 - ounce can small white or Great Northern beans, rinsed and drained
• 1 3/4 cups water
• 1/2 cup uncooked converted rice
• 3/4 cup finely chopped onion
• 1 1/2 teaspoons dried basil, crushed
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 8 cups coarsely chopped fresh spinach leaves
• Finely shredded Parmesan cheese

Preparation

Step 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.

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.

Just before serving, stir in spinach. Sprinkle each serving with Parmesan cheese. Makes 6 (1-1/2-cup) servings.

Servings Per Recipe: 6 PER SERVING: 157 cal., 1 g total fat 1 mg chol., 724 mg sodium, 32 g carb. (5 g fiber, 4 g sugars), 8 g pro.