Spinach White Bean Soup

Name: Spinach White Bean Soup
Ingredients: 6 cups reduced-sodium 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; 1/4 teaspoon pepper; 1/8 teaspoon salt; 7 cups chopped fresh spinach; 1/4 cup shredded Parmesan cheese

11 ingredients

2 steps

Ingredients

6 cups reduced-sodium 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
1/4 teaspoon pepper
1/8 teaspoon salt
7 cups chopped fresh spinach
1/4 cup shredded Parmesan cheese

Directions

1

In a 4-qt. slow cooker, combine the first 9 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.
2

Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese.