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1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings.
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Servings Per Recipe- 6
Calories- 150
Protein(gm)- 9
Carbohydrate(gm)- 31
Fat, total(gm)- 3
Cholesterol(mg)- 4
Saturated fat(gm)- 1
Dietary Fiber, total(gm)- 8
Sugar, total(gm)- 1
Vitamin A(IU)- 2235
Vitamin C(mg)- 21
Thiamin(mg)- 0
Riboflavin(mg)- 0
Niacin(mg)- 2
Pyridoxine (Vit. B6)(mg)- 0
Folate(µg)- 4
Sodium(mg)- 1137
Potassium(mg)- 645
Calcium(DV %)- 111
Iron(DV %)- 5
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