Savory Bean and Spinach Soup

I'm just getting over a nasty cold and spent today at home -- what better time to slow cook a savory bean and spinach soup from Fitness Magazine. It turned out well and tastes nice and healthy. Check out the recipe:

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon 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.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber.

I skipped the Parmesan and estimated most of the ingredients since I'm comfortable with mL, not ounces. Could use some more beans and rice. I like the idea of "stoups" a bit better.

Apologies for not having made and posted about that lentil soup yet. It's in the queue! :)