Slow Cooked Chicken, Bean and Spinach Soup

Ingredients

• 2 tsps garlic
• 8 cups baby spinach
• 1250 ml vegetable stock
• 1 tsp dried basil leaves
• 500 g chicken breast, diced
• 50 g parmesan cheese
• 1 tbsp black pepper
• 1 cup carrots. chopped
• 1/2 cup onions, chopped
• 1/2 cup brown rice
• 400 g tomato puree
• 400 g cannellini beans

Directions

1. In a fry-pan brown chicken and onion.
2. In a slow cooker add browned chicken and carrots. Combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper and garlic.
3. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
4. Just before serving, stir in spinach and sprinkle with Parmesan cheese.