Spinach White Bean Soup

Lunch

After a busy day as a college nursing professor, I love to come home to this slow cooker white bean soup. It provides plenty of nutrients to keep me healthy.

Average Rating: 4

TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
YIELD: 8 servings (2 quarts).

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

Instructions

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

Nutrition Facts

1 cup: 151 calories, 1g fat (0 saturated fat), 2mg cholesterol, 291mg sodium, 26g carbohydrate (3g sugars, 5g fiber), 7g protein.
Diabetic Exchanges:
2 vegetable, 1 starch.