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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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There's just nothing like a pot of bean soup!This recipe has rice in it, and what a texture! I love grating some fresh Parmesan cheese over the top, it's just so creamy. I'm sure to enjoy this. This is great with a loaf of sourdough bread, or maybe even a pumpernickle or rye. Times are approximate. Ingredients:
3 (14 ounce) cans vegetable broth |
1 (15 ounce) can tomato puree |
1 (15 ounce) can white beans or 1 (15 ounce) can great northern beans, rinsed and drained |
1/2 cup converted rice |
1/2 cup onion, finely chopped |
2 garlic cloves, minced |
1 teaspoon dried basil, crushed |
1/4 teaspoon salt (to taste) |
1/4 teaspoon ground black pepper |
8 quarts fresh spinach or 8 quarts kale, coarsely chopped |
finely shredded parmesan cheese |
Directions:
1. In a 3 1/2 or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, grlic, 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.
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