Ingredients
- 3 cups water
- 15 oz can tomato puree
- 15 oz can small white beans or Great
- Northern beans, rinsed and drained
- 14.5 oz can vegetable broth
- 2 small onions, finely chopped (2⁄3 cup)
- ½ cup uncooked converted rice
- ½ tsp dried basil, crushed
- ¼ tsp black pepper
- 2 cloves garlic, minced
- 8 cups coarsely chopped fresh spinach
- 2 Tbsp finely shredded Parmesan cheese
How to Make It
- In a 3-½- or 4-quart slow cooker combine the water, tomato puree, beans, broth, onions, uncooked rice, basil, pepper, and garlic.
- Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-½ to 3-½ hours.
- Before serving, stir in spinach. Sprinkle each serving with Parmesan cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 148 kcal Calories from Fat: 9 kcal |
|
% Daily Value*
|
| Total Fat 1 g 3% |
Trans Fat 0.0 g |
Cholesterol 1 mg 0% |
Sodium 451 mg 8% |
carbohydrates 31 g 24% |
Dietary Fiber 5 g 13% |
Sugars 3 g 3% |
Protein 8 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |