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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
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