Pretty Darn Tasty Slow-cooker Savory Bean Spinach ... |
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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Come home to this satisfying winter bean soup from BHG. Great Northern are my favorites so this fit right in with my ideas for a 'souper' supper. A package of cornbred sticks and you are all set. Enjoy! Ingredients:
cook: 5 to 7 hours (low), 2-1/2 to 3-1/2 hours (high) |
3 14-ounce cans vegetable broth |
1 15-ounce can tomato puree |
1 15-ounce can white or great northern beans, rinsed and drained |
1/2 cup converted rice |
1/2 cup finely chopped onion |
2 cloves garlic, minced |
1 teaspoon dried basil, crushed |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
8 cups coarsely 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.
4. -
5. Makes 6 main-dish servings.
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