Spinach White Bean Soup

• 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

1. In a 4-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 6-7 hours or until heated through. Stir in spinach. Cover and cook for 15 minutes or until spinach is wilted. Sprinkle with cheese.
2. Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese.

vegetable broth, great northern beans, tomato puree, onion, long grain rice, garlic, basil, pepper, salt, fresh spinach, parmesan cheese

Taken from www.tasteofhome.com/recipes/spinach-white-bean-soup/ (may not work)