Bean and Kale Soup
- 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
- 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.
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)
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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