Bean and Greens Soup

Mix and match the greens you add to this soup for added flavor.

Makes 6 servings.

6 cups vegetable broth

1 15-oz can great northern beans, drained and rinsed

¹/₂ cup brown rice, uncooked

¹/₂ cup white onion, finely chopped

1 teaspoon dried basil

¹/₄ teaspoon salt

4 garlic cloves, chopped

8 cups fresh spinach, kale, collard, or chard leaves (or a combination of the above), coarsely chopped

Parmesan cheese for garnish

1. In the slow cooker, combine broth, beans, rice, onion, basil, salt, and garlic. Cover and cook on Low for 5 to 7 hours or on High for 2 to 3 hours.

2. Just before serving, stir in greens. Continue cooking for 5 to 10 minutes. Serve hot, garnishing with Parmesan cheese if desired.

Not everyone is familiar with great northern beans. They are similar to navy and cannellini beans. In fact, if you can’t find them, you can substitute either of these. The navy beans are a bit smaller, and the cannellini a bit larger. The flavor profiles are similar, with slight variations in nuttiness.