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Thursday, August 23, 2012

Northern bean and kale or spinach soup for the crockpot

I found this here at fitness magazine . I used the dry bouillon up above using 3 cubes and 42 ounces or so of water since the recipe calls for 3, 14 ounce cans of broth. This makes a nice hearty soup. Note --if using KA:LE stir it in more like an hour before the end time if your Kale is tough.

Makes: 6 servings
3 14-ounce cans vegetable broth (I used the bouillon shown above)
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely 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
Finely shredded Parmesan cheese
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving,(if using Kale I would stir it in an hour ahead if you have some tough kale!... stir in spinach or kale and sprinkle with Parmesan cheese.(I didn't use the cheese).

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