This meatless soup is great for a busy weeknight supper after I get home from my job as a college nursing professor. The soup provides plenty of nutrients to keep me healthy.—Brenda Jeffers, Ottumwa, Iowa
- 3 cans (14-1/2 ounces each) vegetable broth
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) tomato puree
- 1/2 cup finely chopped onion
- 1/2 cup uncooked converted long grain rice
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 1/4 cup shredded Parmesan cheese
In a 4-qt. slow cooker, combine the first nine 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.
Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese. Yield: 8 servings (2 quarts).
Originally published as Spinach Bean Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p24
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