Savory Bean & Spinach Soup

3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can White beans
1/2 cup White rice, cooked
1/2 cup finely-chopped onion
2 cloves garlic, minced
1 tsp dried basil, crushed
1/4 tsp salt
1/4 tsp Ground black pepper
8 cups Spinach, coarsely chopped
Finely shredded Parmesan cheese

1. 1. In a 3½ or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
2. 2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-½ to 3-½ hours.
3. 3. Stir spinach into soup. Serve with Parmesan cheese.

Servings: 6