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2 TBS Olive Oil     

10-12 Carrots  (halved widthwise; cut into 1 inch pieces)

1 Onion  (large; chopped)

4-5 Garlic Cloves (minced)       

2 CUP Kale (coarsely chopped)       

28 OZ Diced Tomatoes (organic; undrained)      

4 CUPS Chicken or Vegetable Broth       

15 OZ Cannellini Beans (organic; drained and rinsed)      

1 CUP Brown Rice, Quinoa, OR White Rice (organic; cooked)

2 TBS Italian Seasoning OR 1TBS Basil (dried) and 1 TBS Oregano (dried)     


Ground Black Pepper      

Parmesan Cheese (organic; shredded)   


Heat oil in a large pot. Add carrots and onion. Sauté over medium-high heat for 5-8 minutes. Add minced garlic. Cook until onion is transparent and garlic is fragrant. Add kale and sauté until wilted. Add diced tomatoes, broth and beans. Simmer until carrots are tender. Stir in rice, seasoning, salt, and pepper. Pour into bowls and sprinkle with parmesan cheese.