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Savory 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

Rated :

by 20 people

Nutrition Facts Per Serving:

Servings Per Recipe: 6
cal.(kcal): 150
Fat, total(g): 3
chol.(mg): 4
sat. fat(g): 1
carb.(g): 31
Monosaturated fat(g): 0
Polyunsaturated fat(g): 0
fiber(g): 8
sugar(g): 1
pro.(g): 9
vit. A(IU): 2235
vit. C(mg): 21
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 2
Pyridoxine (Vit. B6)(mg): 0
Folate(�g): 4
Cobalamin (Vit. B12)(�g): 0
sodium(mg): 1137
Potassium(mg): 645
calcium(mg): 111
iron(mg): 5

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

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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