Bean Soup With Spinach

There's just nothing like a pot of bean soup!This recipe has rice in it, and what a texture! I love grating some fresh Parmesan cheese over the top, it's just so creamy. I'm sure to enjoy this. This is great with a loaf of sourdough bread, or maybe even a pumpernickle or rye. Times are approximate.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 3 (14 ounce) cans vegetable broth
• 1 (15 ounce) can tomato puree
• 1 (15 ounce) can white beans or 1 (15 ounce) can great northern beans, rinsed and drained
• 1⁄2 cup converted rice
• 1⁄2 cup onion, finely chopped
• 2  garlic cloves, minced
• 1  teaspoon dried basil, crushed
• 1⁄4 teaspoon salt (to taste)
• 1⁄4 teaspoon ground black pepper
• 8  quarts fresh spinach or 8  quarts kale, coarsely chopped
•  finely shredded parmesan cheese

Directions

1. In a 3 1/2 or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, grlic, 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.