|warm, simple, yummy|
3 14-ounce cans Vegetable Broth
1 15-ounce can Tomato Puree
1 15-ounce can Small White Beans: drain & rinse
1/2 cup uncooked brown rice
1/2 cup chopped onion
1 t. dried basil
1/4 t. salt
1/4 t. pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh Kale or Spinach leaves
Parmesan Cheese- finely shredded
|mmmm garlic :)|
|mmmm onion :)|
1. In a 4-Quart slow cooker, combine the vegetable borth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover, cook on low-heat setting for 5-7 hours OR high-heat setting for 2 1/2- 3 1/2 hours.
3. Just before serving, stir in the kale or spinach and sprinkle with Parmesan cheese
|kale= SO good for you!|
Kale's benefits are plentiful! First of all, it is packed with fiber which helps to keep you feel "fuller for longer". 5 grams are in ONE cup... there are 8 cups in here. Don't forget to drink lots of water when you consume fiber (otherwise it will have opposite effects and "bind" you up...) It is super beneficial for your immune system (fight that flu!) with its Vitamins A & C! It even prevents wrinkles, helps your skin, hair, and nails, AND helps keep your vision and bones strong. Plus, it doesn't really taste like anything, especially when combined in soup. So why wouldn't you eat it?
I hope you enjoy!