Savory Bean and Spinach soup

Got this recipe from Fitness magazine's e-newsletter.

• 5 1/4 cups water + 3 chicken brullion cubes (or 3 14 oz cans of broth)
  
• 1 14 oz can diced tomatoes, pureed in a blender
  
• 1 15-ounce can Navy beans, drained and rinsed
• 1/2 cup cooked brown rice (I used 1/2 package boil-in-bag)
  
• 2 TBSP minced onions
  
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 TBSP garlic powder
  
• 8 cups coarsely chopped fresh spinach or kale leaves(I used 1 bag Dole baby spinach)
  
• optional: Fat Free parmesan cheese for topping
  

1. In a 3-1/2- or 4-quart slow cooker, combine 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.

Makes 5 servings

Nutrition
Calories 119
No fat or cholesterol
Sodium 900mg
Potassium 150mg
Carbs 23g
Fiber 6.5g
Protein 7g