Spinach White Bean Soup
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
YIELD: 8 servings (2 quarts).
After a busy day as a college nursing professor, I love to come home to this slow cooker white bean soup. It provides plenty of nutrients to keep me healthy. —Brenda Jeffers, Ottumwa, Iowa
Ingredients
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6 cups reduced-sodium vegetable broth
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (15 ounces) tomato puree
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1/2 cup finely chopped onion
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1/2 cup uncooked converted long grain rice
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2 garlic cloves, minced
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1 teaspoon dried basil
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1/4 teaspoon pepper
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1/8 teaspoon salt
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7 cups chopped fresh spinach
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1/4 cup shredded Parmesan cheese
Directions
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1.
In a 4-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 6-7 hours or until heated through. Stir in spinach. Cover and cook for 15 minutes or until spinach is wilted. Sprinkle with cheese.
Nutrition Facts
1 cup: 151 calories, 1g fat (0 saturated fat), 2mg cholesterol, 291mg sodium, 26g carbohydrate (3g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
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