36 ozs low-sodium vegetable broth
1 (15-ounce) can organic tomato puree
1 (15-ounce) can organic white beans
1/2 c uncooked brown rice
1/2 c chopped onion
1 tsp basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced
8 c 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 5 to 7 hours
Just before serving, stir in kale.