Bean and Kale Soup

Ingredients: 
  • 36 ozs 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
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.