Ingredients
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3 (14 ounce) cans vegetable broth
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1 (15 ounce) can tomato puree
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1 (15 ounce) can great northern beans or 1 small white beans, drained and rinsed
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1/2 cup uncooked brown rice
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1/2 cup onion, finely chopped
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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2 garlic cloves, chopped
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8 cups fresh spinach or 8 cups kale leaves, coarsely chopped
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asiago cheese, finely shredded
Instructions
- In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic.
- Cover; cook on low heat setting 5-7 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 Asiago cheese.