Bean and Kale Soup

Ingredients: 36 ozs 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 teaspoon basil 1/4 teaspoon salt 1/4 teaspoon 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-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 3. Just before serving, stir in kale Tip: Sprinkle freshly grated Parmesan Cheese on top of soup when ready to serve. Garnish with Fresh Basil leaves. Per Serving: Calories 150 Carbohydrate 31g 3g Fat Protein 9g