3 14-oz cans vegetable broth
1 15-oz can tomato puree
1 15-oz 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 tsp dried basil, crushed
1/4 tsp salt
1/4 tsp 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. Makes 6 main-dish servings. |
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