Bean and Kale Soup


What You Need

  • 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


  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  5 to 7 hours
  3. Just before serving, stir in kale





Sprinkle freshly grated Parmesan Cheese on top of soup when ready to serve. Garnish with Fresh Basil leaves. 

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