Savory Slow Cooker Bean and Green Soup

From Fitness magazine April 2009. I used extra broth (6 cups) and less rice (1/4 cup) and it was still nice and thick. Use a good quality (organic) vegetable broth if possible.

• Ready In: 7 hrs 5 mins
• Serves: 6

Ingredients

• 3 (14 ounce) cans vegetable broth
• 1 (15 ounce) can tomato puree
• 1 (15 ounce) can great northern beans, drained and rinsed
• 1⁄2 cup brown rice, uncooked
• 1⁄2 cup onion, finely chopped
• 1  teaspoon dried basil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  garlic cloves, chopped (I use 4!)
• 8  cups fresh spinach or 8  cups kale leaves, coarsely chopped
•  parmesan cheese, garnish

Directions

1. In a 4 quart slow cooker, combine broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low 5-7 hours or high 2-3 hours.
3. Just before serving, stir in spinach or kale.
4. Sprinkle with parmesan cheese to taste.