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Ingredients
3 (14 oz) Cans vegetable broth
1 (15 oz) Can tomato puree
1 (15 oz) Can white or Great Northern beans, rinsed and drained
1/2 Cup converted rice
1/2 Cup onion, finely chopped
2 Garlic cloves, minced
1 Teaspoon dried basil, crushed
1/4 Teaspoon salt
1/4 Teaspoon ground black pepper
8 Cups fresh spinach, coarsely chopped
Finely shredded Parmesan cheese
Instructions
In a 3 1/2 or 4 quart crockpot combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper. Cover; cook on LOW for 5 to 7 hours or on HIGH for 2 1/2 to 3 1/2 hours. Stir spinach into soup. Serve with Parmesan cheese.