Categories: soup/slowcooker
Ingredients
- 3 14-ounce cansvegetable broth
- 1 15-ounce cantomato puree
- 1 15-ounce canwhite or Great Northern beans, rinsed and drained
- 1/2 cupconverted rice
- 1/2 cupfinely chopped onion
- 2 clovesgarlic, minced
- 1 teaspoondried basil, crushed
- 1/4 teaspoonsalt
- 1/4 teaspoonground black pepper
- 8 cupscoarsely chopped fresh spinach or kale leaves
- Finely shredded Parmesan cheese
Directions
- 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.