Bean and Spinach Soup

This was great for post surgery recovery.  I could throw it in the slow cooker and not have to worry about it while being a care giver.

  6 Cups Chicken Broth                                                             1 Tsp dried basil, crushed

  15 Ounce Diced Tomatoes                                                      1/4 Tsp salt

  15 Ounce White Kidney Beans, rinsed                                            1/4 Tsp ground black pepper

  -and drained                                                                            8 Cup Spinach

  1/2 Cup Black Rice                                                                  Finely shredded Parmesan cheese

  2 Clove garlic, minced                                                            

In a 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.  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.  Stir spinach into soup. Serve with Parmesan cheese.