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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This meatless soup is great for a busy weeknight supper after I get home from my job as a college nursing professor. The soup provides plenty of nutrients to keep me healthy.Brenda Jeffers, Ottumwa, Iowa Ingredients:
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 |
Directions:
1. 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. Yield: 8 servings (2 quarts).
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