I got this recipe from the Fitness Magazine Article I mentioned earlier. Mine came out pretty thick, so next time I will probably add more liquid. It was also a teeny bit bland for my taste, so I might add a little cayenne and maybe a little more salt. Good and filling, though, and all of my kids ate it (including my 7-year-old, who supposedly "hates" beans).
--Savory Bean and Spinach Soup--
Makes 6 servings (we got 8)
-3 14-ounce cans vegetable broth
-1 15-ounce can tomato puree
-1 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 tsp dried basil
-1/4 tsp salt
-2 garlic cloves, chopped
-8 cups coarsely chopped fresh spinach or kale leaves (or a mixture of both)
-1/8 cup finely shredded Parmesan cheese
Combine all ingredients except cheese and greens in slow-cooker. Cover; cook on low for 5 to 7 hours or on high for 2.5 to 3.5 hours. Just before serving, stir in greens and sprinkle with parmesan cheese.
Nutritionals: 150 calories, 9g protein, 3g fat, 8g fiber
WW points: 2