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Savory bean and spinach soup recipe

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Ingredients

Adjust Servings:
3 (14-ounce) cans Vegetable Broth
1 (15-ounce) can Tomato Puree
1 (15-ounce) can White Beans or Great Northern beans, rinsed and drained
½ cup converted Rice
½ cup finely chopped Onion
2 cloves Garlic , minced
1 tsp dried Basil , crushed
¼ tsp Salt
¼ tsp ground Black Pepper
8 cups coarsely chopped fresh Spinach or kale leaves
Finely shredded Parmesan Cheese

Nutritional information

1
Serving Size
150 kcals
Calories
9 g
Protein
3 g
Fat
31 g
Carbohydrates
1 g
Saturated Fat
4 mg
Cholesterol
8 g
Fiber
1137 mg
Sodium

Savory bean and spinach soup recipe

  • 3 hours 15 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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Just like Goldilocks, you’ll find the converted rice is “just right.” Long-grain or quick cooking rice would be “too soft” for the long cooking soup.

Steps

1
Done

IN a 3½ or 4 quart slow cooker combine broth, tomato puree, beans, rice onion, garlic, basil, salt, and pepper.

2
Done

Cover; cook on low-heat setting for 5 to 7 hours or on high-heat for 2½ to 3½ hours.

3
Done

Stir spinach into soup. Serve with Parmesan cheese.

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Ratatouille recipe
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Ratatouille recipe

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