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Bean and Kale Soup

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Bean and kale soup ready to eat.
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

  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 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, ★★★★★ 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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Taste for Life
155 Washington St. First Floor
Keene, NH 03431
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