Savory Bean and Spinach Soup
 

I cut out this recipe from an unknown magazine years ago but you can also find it on several websites.

6 servings

3 14-oz cans vegetable broth
1 15-oz can tomato puree
1 15-oz can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 t dried basil
1/4 t black pepper
2 garlic cloves, chopped
8 cups coarsely fresh spinach or kale leaves
finely shredded Parmesan cheese

1. In a crock pot, combine all ingredients through the garlic.
2. Cover and cook on low 5-7 hours or high 2.5 to 3.5 hours.
3. Just before serving, stir in spinach or kale and sprinkle with cheese.

Note - I didn't chop the spinach and it was fine and we left off the cheese since DH isn't eating that anymore.

perfect timing, I was just looking at recipes for the crockpot. Thanks Karen!

This was quite good. I love how versatile and simple the recipe is. I used baby lima beans, dried kale from my stash and no cheese because I didn't have any. The cheese will be a nice addition to the leftover, but not required.

Thanks Karen!

I made this again (kale, no cheese for the vegans) for a cider making party. It's so quick and easy to make and people really love it. it's become my go to soup for potluck type events

Why did I not see this before? It sounds great and I can't wait to make it!

It was a huge hit again. Love this recipe

I finally made this today, and it's a keeper!

I did have to add more garlic and some Veggie Flavor Boost to give the broth more punch, but I will definitely make it again.