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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
Savory Bean Spinach Soup
Let a slow cooker complete this vegetarian soup. Serve it in cups as a side for sandwiches or ladle it into bowls for a light meal.
Nutrition Information
104
Calories
15g
Carbohydrates
22g
Protein
353mg
Potassium
4g
Fiber
1g
Sugar
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