Crock Pot Soup

It's been a soup week and I'm loving it! Wednesday I made a crock pot full of Savory Bean and Spinach Soup (the leftovers have been good too). It's a perfectly fine soup, it just tastes healthy (the site said it had 150 calories per serving!). As you can see from the ingredient list there is not any one ingredient to give it that pop of flavor so I added a good shot of Sriracha sauce to mine. I would also add another can of beans to it because there weren't enough in each spoonful for me. So it could be a keeper with a couple of additions.

Savory Bean and Spinach Soup

(Pinterest find! From fitnessmagazine.com)

Ingredients:
3 14-ounce cans vegetable broth
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
Directions :
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, stir in spinach or kale and sprinkle with Parmesan cheese.