Wild Rice & White Bean Soup

• 2 cups Low Sodium Vegetable Stock
• 1/2 sticks Lightly Salted Butter, Melted
• 1 cup Uncle Ben's Long Grain Wild Rice, Rinsed
• 1 can (15 Oz. Size) White Beans, Any Type You Like, Undrained
• 1 cup Fresh Spinach, Chopped
• 1 whole Small Yellow Onion, Diced Finely
• 2 teaspoons Fresh Chopped Parsley
• 1 teaspoon Black Pepper
• 1/2 teaspoons Cumin

1. In a large pot (Dutch oven) with a lid, add vegetable stock, melted butter, rice, and white beans. Stir gently over medium heat. Add remaining ingredients and stir to combine well. Bring soup up almost a boil and reduce heat to low. Cover the pot with the lid and cook 30 minutes, stirring occasionally.
2. To freeze for a later use, allow soup to completely cool down and place in freezer safe airtight containers. This will keep for several months frozen. To reheat, allow to thaw in refrigerator overnight and cook on low heat 10-15 minutes before serving.
3. Serve with crusty bread, croutons or crackers. Enjoy!

vegetable stock, butter, uncle ben, white beans, fresh spinach, yellow onion, parsley, black pepper, cumin

Taken from tastykitchen.com/recipes/soups/wild-rice-white-bean-soup/ (may not work)