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
  • [q:1/2] cup uncooked brown rice
  • [q:1/2] cup chopped onion
  • 1 tsp basil
  • [q:1/4] tsp salt
  • [q:1/4] tsp black pepper
  • 2 garlic cloves, minced
  • 8 cups chopped fresh kale leaves
Directions
  1. In a [q:3 1/2] or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
  2. Cover; cook on Low for 5 to 7 hours
  3. 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, [nutrition:5] Vitamin K, Folate, Iron, [nutrition:4] Vitamin B1 (thiamine), Vitamin B6, Magnesium, Phosphorus, [nutrition:3] Vitamin C, Potassium, Zinc, [nutrition:2] Vitamin B2 (riboflavin), Calcium, [nutrition:1] Vitamin B3 (niacin)