Ingredients for Bean Soup With Spinach
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can cannellini beans
- 1/2 cup long-grain rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces fresh spinach, chopped
- Parmesan cheese, for serving
- crusty bread, for serving (optional)
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How to Make Bean Soup With Spinach
- In a 3 1/2 to 4-quart slow cooker, combine 4 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 (15 ounce) can cannellini beans (rinsed and drained), 1/2 cup long-grain rice, 1 medium onion (chopped), 2 cloves garlic (minced), 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cover and cook on low for 5-7 hours, or on high for 2 1/2-3 1/2 hours, or until rice is tender and beans are heated through.
- Stir in 5 ounces fresh spinach (chopped) during the last 15 minutes of cooking time.
- Serve hot, topped with freshly grated Parmesan cheese. Enjoy with your favorite crusty bread!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
29g
Fat
2g
Carbs
17g
