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

Equipment

Slow Cooker

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)

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