White Bean and Spinach Soup

Recipe from "Better Homes and Gardens"
Prep Time: 15 mins
Cook: Slow Cooker 5-7 hours (low) or 2 ½ to 3 ½ hours (high)

3 - 14 oz cans vegetable broth
1 - 15 oz can tomato puree
1 - 15 oz can white or Great Northern beans, rinsed and drained
½ cup converted rice (Do Not use quick rice or long grain rice)***
½ cup finely chopped onion
2 cloves garlic, minced
1 tsp dried basil, crushed
¼ tsp salt
¼ tsp ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

In a 3 ½ or 4 quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.
Cover; cook on low-heat setting for 5-7 hours or on high-heat setting for 2 ½ to 3 ½ hours.
Stir spinach into soup. Serve with Parmesan cheese.

Makes 6 main-dish servings.

Each serving: 150 calories, 3g total fat (1 g saturated fat), 4 mg cholesterol, 1,137mg sodium, 31g carbohydrates, 8g fiber, 9g protein.

***Cooking Tip: Use converted rice and not long grain or quick cooking rice because they are "too soft" for the long cooking soup.