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Bean and Kale Soup
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This content originally appeared on
tasteforlife.com
Ingredients
36 oz 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
Equipment
Slow Cooker
Directions
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 for 5 to 7 hours
Just before serving, stir in kale.
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