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November 3, 2011 / mybodynbalance

Savory Bean and Spinach Soup


Makes: 6 servings


3 14-ounce cans vegetable broth

1 15-ounce can tomato puree 1 15-ounce can small white beans or Great Northern beans, drained and rinsed

1/2 cup uncooked brown rice

1/2 cup finely chopped onion

1 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 garlic cloves, chopped

8 cups coarsely chopped fresh spinach or kale leaves

Finely shredded Parmesan cheese


1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.

2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.

3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber



Leave a Comment
  1. mia / Nov 4 2011 12:13 am

    Thanks for posting this! The kids loved it and I conveniently had all the ingredients in my fridge and pantry!! My 3 year old who dislikes beans had 2 helpings. A yummy hit!

    • mybodynbalance / Dec 12 2011 8:23 pm

      This is actually one of my favorites as well. I like to use Kale instead of spinach, and I have tried it with Quinoa as well 🙂

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