It’s no secret that we love soup! We eat a lot of soup! One of the best things about soup is that it’s so versatile and the combinations are endless. It can also be a great way to get some extra vegetable servings in to your day. Or maybe add a thermos of soup to your lunch for nice change of pace.
I’m always looking for new recipes and I’ve actually found a lot of wonderful ones in the inserts of the Sunday newspaper. This one is no exception.
Savory Bean and Spinach Soup
5 cups chicken broth
1 – 15 oz. can diced tomatoes
1 – 15 oz. small white beans, drained and rinsed
½ cup uncooked brown rice
½ cup finely chopped onion
1 tsp dried basil
1 tsp Italian seasoning
¼ tsp salt
¼ tsp pepper
2 garlic cloves, chopped
8 cups fresh spinach, coarsely chopped
Shredded parmesan cheese
Directions: Combine all ingredients except spinach and parmesan cheese. Cook on low heat for 45 minutes. Just before serving, stir in spinach and sprinkle with parmesan cheese.
**You can put this in a crock pot as well. I cooked it on the stove top and it went together very quickly. I wasn’t sure how I’d feel about the spinach in it, but I loved it. The parmesan cheese was the perfect topping. Very good**