Savory Bean and Spinach soup

Got this recipe from Fitness magazine’s e-newsletter.

• 5 1/4 cups water + 3 tsp vegetable broth paste (or 3 14 oz cans of broth)
• 1 14 oz can tomato sauce
• 1 15-ounce can Navy beans, drained and rinsed (or use dried)
• 1/2 cup cooked rice
• 2 TBSP minced onions
• 1-2 cups fresh mushrooms
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 TBSP garlic powder
• 8 cups spinach

1. In a 3-1/2- or 4-quart slow cooker, combine broth, tomato sauce, mushrooms, 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.

Alternative cooking method: add all ingredients except spinach to a pressure cooker (such as InstaPot) and pressure cook for 35 minutes. Vent the pressure and then add spinach.

Makes 5 servings

Nutrition
Calories 119
No fat or cholesterol
Sodium 900mg
Potassium 150mg
Carbs 23g
Fiber 6.5g
Protein 7g