Crock Pot Bean and Spinach Soup

[Guest guest]

Crock Pot Bean and Spinach Soup

 

3  cans (14 oz. ea.) vegetable broth

1 (15 oz. ea.) tomato puree

1 (15 oz.) white or Great Northern beans, rinsed and drained

1/2 cup converted rice

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 tsp. dried basil, crushed

1/4 tsp. salt

1/4 tsp. ground black pepper

8 cups coarsely chopped fresh spinach or kale leaves

Finely shredded Parmesan cheese

 

In a 3-1/2 or 4 quart crock pot, combine broth, tomato puree, beans, rice,

onion, garlic,

basil, salt, and pepper.

 

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.

 

Stir spinach into the soup. Serve with Parmesan cheese.

 

Makes 6 main dish servings.