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Ingredients
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3 (14 ounce) cans vegetable broth
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1 (15 ounce) can tomato puree
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1 (15 ounce) can white or Great Northern beans, rinsed and drained
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½ cup converted white rice
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½ cup finely chopped onion
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2 cloves garlic, minced
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1 teaspoon dried basil, crushed
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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8 cups coarsely chopped fresh spinach or kale leaves
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Finely shredded Parmesan cheese
Directions
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In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
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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.
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Stir spinach into soup. Serve with Parmesan cheese.
Nutrition Facts (per serving)
148 | Calories |
1g | Fat |
31g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size 1 serving | |
Calories 148 | |
% Daily Value * | |
Total Carbohydrate 31g | 11% |
Dietary Fiber 5g | 18% |
Total Sugars 3g | |
Protein 8g | 16% |
Total Fat 1g | 1% |
Saturated Fat 0g | 2% |
Cholesterol 1mg | 0% |
Vitamin A 3900IU | 78% |
Vitamin C 23mg | 26% |
Folate 81mcg | 20% |
Sodium 451mg | 20% |
Calcium 94mg | 7% |
Iron 3mg | 17% |
Magnesium 40mg | 9% |
Potassium 393mg | 8% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.