Tuesday, April 14, 2009

Recipe Review: Slow-Cooker Bean and Spinach Soup

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

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