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Tuesday, March 15 2011
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can white or Great Northern beans, rinsed and drained
1/2 cup converted rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
   Finely shredded Parmesan cheese

1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.

3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings. 
Posted by: Send a Meal AT 12:14 pm   |  Permalink   |  0 Comments  |  Email
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