I mean seriously… this could not be easier!  I never really understood the merits of “slow-cooking” (crock pot-ery) until last winter when I realized that just about everyone I know was “doin’ it”.  It’s energy-efficient (a slow cooker uses something like one 10th the energy of the typical fast & regular speed methods).  AND I always equated crock pots with beef stew or 1950’s canned veggies & mayonnaise-type dishes, so I had never given this little miracle worker a second thought.  My mistake!  This Savory Bean & Spinach Soup is fast, easy, delicious, good for you… and I’ll bet you have every ingredient in your cupboard.

Who knew?

Prep time: 5 minutes (!)  Cook time: Approx. 5-7 hours  (Hello, dinner is made while I’m at the office!)

Ingredients

• 3 (14 ounce) cans vegetable broth
• 1 (15 ounce) can tomato puree
• 1 (15 ounce) can great northern beans, drained and rinsed or 1 small white beans, drained and rinsed
• 1/2 cup uncooked brown rice
• 1/2 cup onion, finely chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 garlic cloves, chopped
• 8 cups fresh spinach or kale leaves, coarsely chopped

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic.

2. Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours.

3. Just before serving, stir in spinach or kale.  Um… that’s it!