Can you believe it?! Week 3 of Lent is here! It’s been a bit hectic here, as evidenced by my lack of posting here or on Facebook or IG. We’ve had a bit of rain here and it got down to around 50 degrees here (Don’t hate) so for me that means SOUP WEATHER!
This recipe is part of the Nutritional Reset that hubs and I are doing so you know that it’s healthy as well as tasty!
Savory Bean and Spinach Soup
Makes: 6+ servings
Cook Time: Up to 7 hours in CrockPot
42oz Vegetable Broth
1-15 oz. can tomato paste
1-15 oz. can small white beans or Great Northern Beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
1. IN a 3.5-4 QT slow cooker, combine vegetable broth, tomato paste, beans, rice, onion, basil, salt, pepper and garlic and cover.
2. Cook on LOW for 5-7 hours, or HIGH for 2.5-3.5 hours.
3. Just before serving, stir in spinach or kale.
Be sure to head over to My Catholic Kitchen for more Lenten inspiration!