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What you need:

3 14-oz tins vegetable broth
1 15-oz tin tomato puree
1 15-oz tin small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely grated Parmesan cheese

What you do:

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

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

Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

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