Savory Bean-Spinach Soup

  • Servings: 6
  • Course: Soups & Salads

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 2 14-ounce cans vegetable broth
  • 1 15-ounce can tomato puree
  • 1 15- to 16-ounce can small white or Great Northern beans, rinsed and drained
  • 1-3/4 cups water
  • 1/2 cup uncooked converted rice
  • 3/4 cup finely chopped onion
  • 1-1/2 teaspoons dried basil, crushed
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 8 cups coarsely chopped fresh spinach leaves
  • Finely shredded Parmesan cheese

Directions

Step 1

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

Step 2

Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours. Just before serving, stir in spinach. Sprinkle each serving with Parmesan cheese.

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