Monday, April 26, 2010

Savory Bean and Spinach Soup

Don't judge this soup based on the website it originates from. I have no idea how something from Diabetic Living got on my list of "to make" recipes, but I'm so glad that I went ahead and made it because this soup is so flavorful and just plain good.

The Diabetic Living version of this recipe is made in a slow cooker. Props to all readers out there who own a slow cooker and let me tell you--I miss having one. I can imagine how good this would be after cooking for hours on end in a crock pot because it tasted even better when we had our leftovers the next day, but this recipe was easily adaptable to the stove. Make some cheese toast to go along with it and you've got yourself one scrumptious meal.

Savory Bean and Spinach Soup
(adapted from Diabetic Living)
Printable Recipe
Serves 6

2 tablespoons vegetable oil
1/2 onion, diced
2 cloves garlic, minced
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups vegetable or chicken broth
1 (15 ounce) can tomato sauce
1/2 cup rice
1 (15 ounce) can white beans, drained and rinsed
6 cups spinach, washed and chopped

1) Heat oil in a medium-sized pot. Add onions; cook until translucent. Add garlic; cook until fragrant, about 30 seconds.
2) Add basil, salt, pepper, vegetable broth and tomato sauce. Bring to a boil.
3) Stir in rice and reduce heat to a simmer. Cover and cook 15 minutes, stirring occasionally, until rice is soft and cooked through.
4) Add beans and spinach. Cook for 7-10 minutes, until spinach is wilted and beans are heated through. Enjoy!

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