Categories: soup/slowcooker

Ingredients

• 3 14-ounce cansvegetable broth
• 1 15-ounce cantomato puree
• 1 15-ounce canwhite or Great Northern beans, rinsed and drained
• 1/2 cupconverted rice
• 1/2 cupfinely chopped onion
• 2 clovesgarlic, minced
• 1 teaspoondried basil, crushed
• 1/4 teaspoonsalt
• 1/4 teaspoonground black pepper
• 8 cupscoarsely chopped fresh spinach or kale leaves
• Finely shredded Parmesan cheese

Directions

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.

Email to a friend | Print this recipe | Back