Bean Soup With Spinach Recipe

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Ingredients:

Serving

3 (14 oz) cans vegetable broth
1 (15 oz) can tomato puree
1 (15 oz) can white beans
1/2 cup converted rice
1/2 cup onion, finely chopped
2 garlic cloves, minced
1 tsp dried basil, crushed
1/4 tsp salt (to taste)
1/4 tsp ground black pepper
8 quarts fresh spinach or 8 quarts kale, coarsely chopped
finely shredded parmesan cheese

Directions:

In a 3 1/2 or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, grlic, 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 soup. Serve with Parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	84.73 Kcal (355 kJ)
Calories from fat	2.71 Kcal
		% Daily Value*
Total Fat	0.3g	0%
Cholesterol	0.14mg	0%
Sodium	363.92mg	15%
Potassium	996.08mg	21%
Total Carbs	16.15g	5%
Sugars	1.07g	4%
Dietary Fiber	4.22g	17%
Protein	6.33g	13%
Vitamin C	46.8mg	78%
Iron	5.2mg	29%
Calcium	176.7mg	18%

Amount Per 100 g
Calories	38.84 Kcal (163 kJ)
Calories from fat	1.24 Kcal
		% Daily Value*
Total Fat	0.14g	0%
Cholesterol	0.06mg	0%
Sodium	166.84mg	15%
Potassium	456.65mg	21%
Total Carbs	7.4g	5%
Sugars	0.49g	4%
Dietary Fiber	1.94g	17%
Protein	2.9g	13%
Vitamin C	21.5mg	78%
Iron	2.4mg	29%
Calcium	81mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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