Trevor's Kitchen

Savory Bean Spinach Soup

About the Recipe

Let a slow cooker complete this vegetarian soup.

Serve it in cups as a sandwich side or ladle it into bowls for a light meal.

Source: Diabetic Living Magazine in EatingWell.com, May 2017

Servings: 6

Nutritional Info

Ingredients:

• 3 (14 ounce) cans vegetable broth
• 1 (15 ounce) can tomato puree
• 1 (15 ounce) can white or Great Northern beans, rinsed and drained
• ½ cup converted white rice
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried basil, crushed
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 8 cups coarsely chopped fresh spinach or kale leaves

Getting it done:

Step 1 Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.

Step 2 Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.

Step 3 To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.

Ingredients:

Getting it done:

Step 1 Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.

Step 2 Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.

Step 3 To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.