Spinach Bean Soup
This meatless soup is great for a busy weeknight supper after I get home from my job as a college nursing professor. It offers plenty of nutrients to keep me both healthy and satisfied.
—BRENDA JEFFERS OTTUMWA, IA
PREP: 20 MIN. • COOK: 6 1/4 HOURS • MAKES: 8 SERVINGS (2 QUARTS)
3 cans (14 1/2 ounces each) vegetable broth
1 can (15 1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) tomato puree
1/2 cup finely chopped onion
1/2 cup uncooked converted long grain rice
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach, coarsely chopped
1/4 cup shredded Parmesan cheese
In a 4-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 6-7 hours or until heated through. Stir in spinach. Cover and cook for 15 minutes or until spinach is wilted. Sprinkle with cheese.