Description
There's just nothing like a pot of bean soup!this recipe has rice in it, and what a texture! I love grating some fresh parmesan cheese over the top, it's just so creamy. I'm sure to enjoy this. This is great with a loaf of sourdough bread, or maybe even a pumpernickle or rye. Times are approximate.
Ingredients
- Vegetable Broth
- Tomato Puree
- White Beans
- Converted Rice
- Onion
- Garlic Cloves
- Dried Basil
- Salt
- Ground Black Pepper
- Fresh Spinach
- Parmesan Cheese
Instructions
- In a 3 1 / 2 or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, grlic, basil, salt and pepper
- Cover, cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1 / 2 to 3 1 / 2 hours
- Stir spinach into soup
- Serve with parmesan cheese