Total Time
Prep 10 mins
Cook 5 mins

There's just nothing like a pot of bean soup!This recipe has rice in it, and what a texture! I love grating some fresh Parmesan cheese over the top, it's just so creamy. I'm sure to enjoy this. This is great with a loaf of sourdough bread, or maybe even a pumpernickle or rye. Times are approximate.

Ingredients Nutrition


  1. In a 3 1/2 or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, grlic, basil, salt and pepper.
  2. Cover, cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours.
  3. Stir spinach into soup. Serve with Parmesan cheese.
Most Helpful

I used tomato sauce instead of puree, brown rice instead of converted, canned spinach instead of fresh, dried beans instead of canned and added Rabideaux's pork sausage. It was GOOD!! I am no chef but I had to work with the recipe and what I had in my cabinets, for once it turned out pretty good!!!

Jodi O. July 04, 2008

This is pretty good but somewhat bland. Thanks for posting!

najwa July 02, 2007