Beans and Greens Soup | Oklahoma State University

Ingredients

• 6 cups fat-free, low sodium chicken broth
• 2 cups tomato puree
• 2 cups canned white beans, rinsed and drained
• 1/2 cup converted rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon black pepper
• 8 cups coarsely chopped fresh spinach or kale
• 1/4 cup plus 2 tablespoons shredded Parmesan cheese