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In a 3-1/2- or 4-quart slow cooker, combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.
Cover; cook on Low for 5 to 7 hours or on High for 2 1/2 to 3 1/2 hours.
Stir spinach (or kale) into the soup. Serve with Parmesan.