Ingredients
-
3 (14-ounce) cans Vegetable Broth
-
1 (15-ounce) can Tomato Puree
-
1 (15-ounce) can White Beans
-
½ cup converted Rice
-
½ cup finely chopped Onion
-
2 cloves Garlic
-
1 tsp dried Basil
-
¼ tsp Salt
-
¼ tsp ground Black Pepper
-
8 cups coarsely chopped fresh Spinach
-
Finely shredded Parmesan Cheese
Directions
Just like Goldilocks, you’ll find the converted rice is “just right.” Long-grain or quick cooking rice would be “too soft” for the long cooking soup.
Steps
|
1
Done
|
IN a 3½ or 4 quart slow cooker combine broth, tomato puree, beans, rice onion, garlic, basil, salt, and pepper. |
|
2
Done
|
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat for 2½ to 3½ hours. |
|
3
Done
|
Stir spinach into soup. Serve with Parmesan cheese. |
