INGREDIENTS

  • 3 (14ounce)cans low sodium vegetable broth
  • 1 (15ounce)can tomato puree
  • 1 (15ounce)can white beans
  • 1/2 cup brown rice
  • 1/2white onion
  • 2 garlic cloves
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 cups spinach

DIRECTIONS

  1. In a slow cooker, combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.
  2. Cover and cook on low for 5 to 7 hours or on high for 2 to 3 hours.
  3. Stir spinach into soup and serve topped with Parmesan cheese.