Friday, March 16, 2012

Savory Bean & Spinach Soup

3 cans vegetable or chicken broth
1 can tomato sauce or puree
1 can white beans - drained and rinsed
1/2 cup wild rice
1/2 cup onion - finely chopped
*2 cloves garlic - minced (optional)
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
*1/2 cup kelp noodles (optional)
5-6 cups coarsely chopped fresh spinach (or kale)

In a crockpot, combine broth, tomato sauce, beans, rice, onion, garlic, basil, salt and pepper. Cover and cook on low for 5 -7 hours or on high 2.5-3.5 hours.

Stir spinach/kale into hot soup and let sit at least 10 minutes. Top with grated parmesan.

 *This also works on the stove top. Combine all ingredients, except spinach/kale, in a large pot over medium-low heat. Cook until rice is tender. Stir in spinach/kale and let sit at least 10 minutes.

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