Spinach White Bean Soup

Ingredients:

• 6 cups reduced-sodium vegetable broth
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) tomato puree
• 1/2 cup finely chopped onion
• 1/2 cup uncooked converted long grain rice
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 7 cups chopped fresh spinach
• 1/4 cup shredded Parmesan cheese

Directions:

1. In a 4-qt. slow cooker, combine the first 9 ingredients.
2. Cover and cook on low for 6-7 hours or until heated through.
3. Stir in spinach.
4. Cover and cook for 15 minutes or until spinach is wilted.
5. Sprinkle with cheese.

Freeze option:

1. Before adding cheese, cool soup.
2. Freeze soup in freezer containers.
3. To use, partially thaw in refrigerator overnight.
4. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
5. Sprinkle each serving with cheese.