PREP: 20 minutes COOK: 5 to 7 hours (low) or 21⁄2 to 31⁄2 hours (high) MAKES 6 servings
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, rinsed and drained
1⁄2 cup uncooked converted rice
1⁄2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
8 cups coarsely chopped fresh kale leaves (12 ounces)
Finely shredded Parmesan cheese (optional)
1 In a 31⁄2 – or 4-quart slow cooker combine broth, tomato puree, drained beans, uncooked rice, onion, garlic, basil, salt, and pepper.
2 Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 21⁄2 to 31⁄2 hours.
3 Before serving stir in kale. If desired, sprinkle each serving with cheese.
PER SERVING: 188 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 1,306 mg sodium, 42 g carb., 7 g fiber, 10 g pro.
make it vegan
If using, substitute desired soy cheese for the Parmesan cheese.
tip
Kale, like other dark, leafy greens, is particularly beneficial for vegetarians because of its high calcium and iron content.
