Let a slow cooker complete this vegetarian soup. Serve it in cups as a side for sandwiches or ladle it into bowls for a light meal.
Ingredients
- 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
Directions
- In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
- Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
- Stir spinach into soup. Serve with Parmesan cheese.