Ingredients
6 cups reduced-sodium vegetable broth1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (15 ounces) tomato puree1/2 cup finely chopped onion1/2 cup uncooked converted long grain rice2 garlic cloves, minced1 teaspoon dried basil1/4 teaspoon pepper1/8 teaspoon salt7 cups chopped fresh spinach1/4 cup shredded Parmesan cheese
Preparation
In a 4-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 6-7 hours or until heated through. Stir in spinach. Cover and cook for 15 minutes or until spinach is wilted. Sprinkle with cheese.
