Bean and Kale Soup
Number of Servings
Serves 6
Ingredients
- 36 oz low-sodium vegetable broth
- 1 (15 ounce) can organic tomato puree
- 1 (15 ounce) can organic white beans
- 1⁄2 cup uncooked brown rice
- 1⁄2 cup chopped onion
- 1 tsp basil
- 1⁄4 tsp salt
- 1⁄4 tsp black pepper
- 2 garlic cloves, minced
- 8 cups chopped fresh kale leaves
Directions
- In a 3 1⁄2 or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
- Cover; cook on Low for 5 to 7 hours
- Just before serving, stir in kale.
Nutrition Info
392 Calories, 21 g Protein, 0 mg Cholesterol, 75 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 15 g Fiber, 2 g Total fat (0 g sat), 284 mg Sodium, ★★★★★ Vitamin K, Folate, Iron, ★★★★ Vitamin B1 (thiamine), Vitamin B6, Magnesium, Phosphorus, ★★★ Vitamin C, Potassium, Zinc, ★★ Vitamin B2 (riboflavin), Calcium, ★ Vitamin B3 (niacin)
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Mommy's Bliss Gripe Water is an herbal supplement for occasional stomach discomfort from infant gas, colic (not due to a medical condition), fussiness and hiccups. Made with organic ginger, organic fennel and organic chamomile.