3 14-ounce cans vegetable broth 1 15-ounce can tomato puree 1 15-ounce can white or Great Northern beans, rinsed and drained 1/2 cup converted rice 1/2 cup finely chopped onion 2 cloves garlic, minced 1 teaspoon dried basil, crushed 1/4 teaspoon salt 1/4 easpoon ground black pepper 8 cups coarsely chopped fresh spinach or kale leaves Finely shredded Parmesan cheese
In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup. Serve with Parmesan cheese.
