Categories: Main Dish

Ingredients

• 3 14-ounce cans vegetable broth
• 1 15-ounce can tomato puree
• 1 15-ounce can small white beans or Great Northern beans, drained and rinsed
• 1/2 cup uncooked brown rice
• 1/2 cup finely chopped onion
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, chopped
• 8 cups coarsely chopped fresh spinach or kale leaves
• Finely shredded Parmesan cheese

Directions

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

2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.

3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

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