Savory Bean and Spinach Soup

(3) 14-ounce cans vegetable broth
15-ounce can tomato puree
15-ounce can small white beans or Great Northern beans, drained and rinsed
½ cup uncooked brown rice
½ cup finely chopped onion
1 teaspoon dried basil
¼ tsp salt
¼ tsp black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.