Savory Bean and Kale Soup

 I made this Better Homes and Gardens hearty soup for my family last night and it was a big hit. Every time I put something together that’s healthy and they actually LIKE it, apparently I have a habit of saying “It’s GOOD for you too!” And so now that line becomes a  sarcastic chorus from all three of my ungrateful kinfolk  as soon as one of them says – Hey, this is pretty good. 

 B H & G put this in their slow cooker recipe files, but I threw it in a big soup pot instead.

Savory Bean and Kale Soup

3 14 1/2 ounce cans vegetable broth

1 15 ounce can tomato puree

1 15 ounce can small white beans or Great Northern beans, rinsed and drained ( I put two cans in )

1/2 cup uncooked converted rice  (I threw in a little more rice)

1/2  cup finely chopped onion (1 medium)

2 cloves garlic, minced

1 teaspoon dried basil, crushed

1/4 teaspoon salt  – I felt it needed more

1/4  teaspoon ground black pepper

8 cups coarsely chopped fresh kale leaves  – that’s too much for my picky family, but it is GOOD FOR YOU!

Finely shredded Parmesan cheese (optional – but in my opinion, necessary)

Directions – slow cooker version
1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, 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 2-1/2 to 3-1/2 hours.

My way  As I said, I threw everything but the Kale and Parmesan in a big soup pot and simmered it for a few hours, careful to check it now and then so as not to over boil. It takes a while for the northern beans and converted rice to soften and cook.  I put the Kale in for the last few minutes of simmering…and I put about a half cup of Parmesan cheese in the soup, mixed it up and served with crusty baguette bread dipped right in it.  YUM.