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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

Description

Let A Slow Cooker Complete This Vegetarian Soup. Serve It In Cups As A Side To Sandwiches Or In Ladle It In Bowls For Light Meals.

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