Makes: 6 servings
3 14-ounce cans of vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
1. In a 3.5-4 quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2.5-3.5 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.
Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat, 8g fiber.
