Saturday, March 22, 2014

Savory Bean & Kale Soup





Ingredients


  • 3 14-ounce cans vegetable broth 
  • 1 15-ounce can tomato puree 
  • 2 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

Directions


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

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.


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