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ShareSavory 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.
MAKES: 6 servings
CARB GRAMS PER SERVING:
31
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 150
- Protein(gm): 9
- Carbohydrate(gm): 31
- Fat, total(gm): 3
- Cholesterol(mg): 4
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 8
- Sugar, total(gm): 1
- Vitamin A(IU): 2235
- Vitamin C(mg): 21
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 2
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 4
- Sodium(mg): 1137
- Potassium(mg): 645
- Calcium(DV %): 111
- Iron(DV %): 5
- 3 14 ounce can 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
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.
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