Ingredients
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3 (14 ounce) cans vegetable broth
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1 (15 ounce) can tomato puree
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1 (15 ounce) can white or Great Northern beans, rinsed and drained
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½ cup converted white rice
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½ cup finely chopped onion
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2 cloves garlic, minced
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1 teaspoon dried basil, crushed
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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8 cups coarsely chopped fresh spinach or kale leaves
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Finely shredded Parmesan cheese
Directions
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In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
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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.
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Stir spinach into soup. Serve with Parmesan cheese.
