Slow Cooker Tomato and White Bean Soup

Slow Cooker Tomato and White Bean Soup

Easy slow cooker tomato and white bean soup made with pantry staples with some freshly chopped spinach and shredded Parmesan thrown in at the end.  



2 1/2 cups water
2 cups chicken broth
29 ounces tomato puree
1 15 ounce can of Great Northern beans, drained and rinsed
1 medium sweet onion, chopped
1/2 cup uncooked converted rice
2 teaspoons dried basil
1/4 teaspoon black pepper
2 cloves garlic, minced
8 cups baby spinach, roughly chopped
2 tablespoons shredded Parmesan cheese


  1. In a slow cooker, combine all the ingredients except the spinach and Parmesan cheese.  Stir to combine, set on low for 5 hours or high for 2 1/2 hours.
  2. When the soup is ready, give it a good stir and add in the chopped spinach.  Sprinkle with Parmesan when serving.

Keywords: slow cooker, tomato soup, white bean soup, easy soup