Beans and Greens Soup
Warm up in the winter with a hearty and delicious soup made with rice, beans and greens.
Ingredients
- 6 cups fat-free, low sodium chicken broth
- 2 cups tomato puree
- 2 cups canned white beans, rinsed and drained
- 1/2 cup converted rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil, crushed
- 1/4 teaspoon black pepper
- 8 cups coarsely chopped fresh spinach or kale
- 1/4 cup plus 2 tablespoons shredded Parmesan cheese
Directions
- Combine broth, tomato puree, beans, rice, onion, garlic, basil, and pepper in a 3-1/2 or 4-quart slow cooker.
- Cover. Cook on LOW for 5 to 6 hours or on HIGH 2-1/2 to 3-1/2 hours.
- Stir in spinach or kale. Sprinkle each serving with 1 tablespoon Parmesan cheese.
Serves 6
| Nutrition Facts | |
|---|---|
| Servings per Recipe: 6 | |
| Calories: 315 | |
| Calories from Fat: 18 | |
| % Daily Value * | |
| Total Fat: 2 g | 4% |
| Saturated Fat: 1 g | 5% |
| Cholesterol: 4 mg | 1% |
| Sodium: 979 mg | 41% |
| Carbohydrate: 52 g | 17% |
| Dietary Fiber: 8 g | 32% |
| Protein: 25 g | 50% |
| Vitamin A | 181% |
| Vitamin C | 195% |
| Folacin | 27% |
| Calcium | 29% |
| Iron | 36% |
| Potassium | 38% |
Modified from original source: http://recipes.bhg.com/recipes accessed 10/2/06