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Bean & Kale Soup

Serve this vegetarian staple with grated cheese

What You Need

  • 36 ozs low-sodium vegetable broth 

  • 1 (15-ounce) can organic tomato puree

  • 1 (15-ounce) can organic white beans

  • 1/2 c uncooked brown rice

  • 1/2 c chopped onion

  • 1 tsp basil

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 2 garlic cloves, minced

  • 8 c chopped fresh kale leaves

Directions

  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  5 to 7 hours

  3. Just before serving, stir in kale

 

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