Italian Style Bean and Kale Soup

This is a combination of recipes that results in a tasty vegan soup! Add some chopped bell peppers and/or celery to up the vegetables.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 3 (14 ounce) cans vegetable broth
• 1 (15 ounce) can tomato puree
• 14  ounces  vegetable juice, V8 style
• 1 (15 ounce) can great northern beans or 1  small white beans, drained and rinsed
• 2  carrots, chopped
• 1⁄2 cup brown rice, uncooked
• 1⁄2 cup onion, finely chopped
• 1  teaspoon dried basil
• 1⁄2 teaspoon celery seed
• 1  teaspoon dried oregano
• 1  teaspoon parsley
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon season salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  garlic cloves, chopped
• 8  cups kale leaves, finely chopped (or 8 cups fresh spinach)

• Garnishes

•  chopped onion, fresh diced tomato, shredded asiago cheese

Directions

1. In a large soup pot, combine all except the last ingredient and garnishes.
2. Bring to boil, turn heat to low and cover for 20 minutes.
3. Stir in kale or spinach and cook 5-10 more minutes.
4. Garnish with fresh onion, fresh diced tomato and Asiago cheese.