Ingredients

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 teaspoon ground black pepper

8 cups coarsely chopped fresh spinach or kale leaves

Finely shredded Parmesan cheese

Preparation

  1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

  2. 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.

  3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings. More Recipes