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