I cut out this recipe from an unknown magazine years ago but you can also find it on several websites.
3 14-oz cans vegetable broth
1 15-oz can tomato puree
1 15-oz can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 t dried basil
1/4 t black pepper
2 garlic cloves, chopped
8 cups coarsely fresh spinach or kale leaves
finely shredded Parmesan cheese
1. In a crock pot, combine all ingredients through the garlic.
2. Cover and cook on low 5-7 hours or high 2.5 to 3.5 hours.
3. Just before serving, stir in spinach or kale and sprinkle with cheese.
Note - I didn't chop the spinach and it was fine and we left off the cheese since DH isn't eating that anymore.