CROCK POT BEAN & SAUSAGE SOUP

CROCK POT BEAN & SAUSAGE SOUP 3(14 ounce) cans vegetable broth 1(15 ounce) can tomato puree 1(15 ounce) can great northern beans, drained & rinsed 1⁄2 cup uncooked brown rice 1⁄2 cup onion, finely chopped 1 teaspoon dried basil 1⁄2 teaspoon dried oregano 1⁄4 teaspoon salt 1⁄4 teaspoon fresh ground black pepper 2 garlic cloves, chopped 8 cups fresh spinach or 8 cups kale leaves, coarsely chopped asiago cheese, finely shredded IN A 3 1/2- OR 4-QUART SLOW COOKER, COMBINE VEGETABLE BROTH, TOMATO PUREE, BEANS, RICE, ONION, BASIL, OREGANO, SALT, PEPPER AND GARLIC. Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours. Just before serving, stir in spinach or kale and sprinkle with Asiago cheese.