Beans
& Greens Soup
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6 cups fat-free, low sodium chicken broth
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2 cups tomato puree
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2 cups canned white beans, rinsed and drained
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1/2 cup converted rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon dried basil, crushed
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1/4 teaspoon black pepper
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8 cups coarsely chopped fresh spinach or kale
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1/4 cup plus 2 tablespoons shredded Parmesan cheese
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Combine broth, tomato puree, beans, rice, onion, garlic, basil, and pepper in a 3-1/2 or 4-quart slow cooker.
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Cover. Cook on LOW for 5 to 6 hours or on HIGH 2-1/2 to 3-1/2 hours.
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Stir in spinach or kale. Sprinkle each serving with 1 tablespoon Parmesan cheese.
Yields 6 servings.
| Nutrition Facts Servings per recipe: 6 ................. |
| Amount Per Serving |
| Calories 315.......................... Calories from fat 18 |
| ............................................................
%
Daily Value Total Fat 2g............................ 81 5 4% .........Saturated fat 1g 5% Cholesterol 4mg.....3 1% Sodium 979mg........ 41% Carbohydrate 52g............ 17% ............Dietary Fiber 8g........ 13 332% Protein 25g..........Vi 50% Vitamin A: 181%..... Vitamin C: 195% Folacin: 27% Calcium: 29%......... Iron: 36% Potassium: 38% |
Source: Modified from original source: http://recipes.bhg.com/recipes
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu