Savory Bean and Spinach Soup

Just combine these simple ingredients, and let your slow-cooker do the rest…

42 oz. vegetable broth

15 oz. tomato puree

15 oz. canned white beans, drained and rinsed

½ c. uncooked brown rice

½ c. finely chopped onion

1 tsp. dried basil

¼ tsp. salt

¼ tsp. black pepper

2-4 garlic cloves, chopped (your preference)

8 cups coarsely chopped fresh spinach or kale leaves

shredded parmesan cheese for garnish

In a 3 ½ or 4 quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper and garlic. Cover and cook on low-heat for 5 to 7 hours or high-heat for 2 ½ to 3 ½ hours. Just before serving, stir in spinach or kale and sprinkle with parmesan cheese. Serves 6.

Nutrition info (per serving): 150 calories, 9g protein, 31g carbohydrates, 3g fat (1g saturated) 8g fiber.

Adapted from Fitness Magazine, April 2009.