Ingredients

• 3 (14 ounce) cans vegetable broth
• 1 (15 ounce) can tomato puree
• 1 (15 ounce) can white or great northern beans, rinsed and drained
• ½ cup converted white rice
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried basil, crushed
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 8 cups coarsely chopped fresh spinach or kale leaves
• finely shredded parmesan cheese