Spinach White Bean Soup Recipe

4 6 5
Spinach White Bean Soup Recipe
Spinach White Bean Soup Recipe photo by Taste of Home
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Spinach White Bean Soup Recipe

Read Reviews
4 6 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/4 hours

Ingredients

  • 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

Directions

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. Yield: 8 servings (2 quarts).
Originally published as Spinach Bean Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p24

Nutritional Facts

1 cup: 136 calories, 1g fat (0 saturated fat), 2mg cholesterol, 1080mg sodium, 25g carbohydrate (3g sugars, 4g fiber), 6g protein.

  • 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
  1. 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. 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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Reviews forSpinach White Bean Soup

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manner47 User ID: 8817785 246073
Reviewed Mar. 26, 2016

"Used 2 cans of beans, home made veggie broth, bay leaves and a diced tomato. Pretty good. Next time will substitute swiss chard or kale for spinach."

MY REVIEW
valerie295 User ID: 7745673 144870
Reviewed Apr. 2, 2014

"I also used 2 cans of beans. Aside from that, I followed this to a T. Kale may be a better choice for this soup (I think it holds up better) but the spinach was fine the night off. Just made leftovers not quite as tasty as I would have liked."

MY REVIEW
gebi User ID: 3439618 183039
Reviewed May. 9, 2012

"Do not make this recipe! I followed it to a T & it was horrible! I finally added an extra can of beans as it was so runny. My stomach hurts it was so bad."

MY REVIEW
mas448 User ID: 5847355 186288
Reviewed Mar. 28, 2011

"I eliminated the rice and added small soup pasta the last hour of cooking. It is fabulous and went out and bought the ingredients to make again this week !!"

MY REVIEW
smerts User ID: 3629378 210969
Reviewed Mar. 24, 2011

"I also added another can of beans."

MY REVIEW
smerts User ID: 3629378 184049
Reviewed Mar. 24, 2011

"I used a 10.75 can of puree instead of 15 ounces and it was fine. I did not rinse the beans but did drain them. Next time I will cut down the salt a big to 1/4 tsp. since I didn't drain the beans. A good hearty soup that we liked."

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