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Spinach White Bean Soup

Total Time

Prep: 20 min. Cook: 6-1/4 hours

Makes

8 servings (2 quarts)

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. —Brenda Jeffers, Ottumwa, Iowa
Spinach White Bean Soup Recipe photo by Taste of Home

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

Directions

  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.

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