Savory Bean Spinach Soup

Savory Bean Spinach Soup

1 Review
From: Diabetic Living Magazine

Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal.

Ingredients 6 servings

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Original recipe yields 6 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 3 (14 ounce) cans vegetable broth
  • 1 (15 ounce) can tomato puree
  • 1 (15 ounce) can white or Great Northern beans, rinsed and drained
  • ½ cup converted white rice
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 cups coarsely chopped fresh spinach or kale leaves
  • Finely shredded Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. In a 3- ½- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
  2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2- ½ to 3- ½ hours.
  3. Stir spinach into soup. Serve with Parmesan cheese.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 148 calories; 1 g fat(0 g sat); 5 g fiber; 31 g carbohydrates; 8 g protein; 81 mcg folate; 1 mg cholesterol; 3 g sugars; 3,900 IU vitamin A; 23 mg vitamin C; 94 mg calcium; 3 mg iron; 451 mg sodium; 393 mg potassium
  • Nutrition Bonus: Vitamin A (78% daily value), Vitamin C (38% dv), Folate (20% dv)
  • Carbohydrate Servings: 2

Reviews 1

November 10, 2017
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By: terridigby
Made it just as directed. I cooked it on low for about 6 hours. I did add Parmesan cheese and some dashes of hot sauce (I like food spicy).
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