36 ozs 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 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
8 cups chopped fresh kale leaves
1. In a 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-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 kale
Tip: Sprinkle freshly grated Parmesan Cheese on top of soup when ready to serve. Garnish with Fresh Basil leaves.
Per Serving: Calories 150 Carbohydrate 31g 3g Fat Protein 9g