adapted from Rachael Ray
2 carrots, thinly sliced crosswise
1 onion, finely chopped
2 cloves of garlic
1/2 bunch (8 oz) kale, stemmed and coarsely chopped
1 can (15 oz) cannellini beans
1 can (14.5 oz) petite diced tomatoes
1 Tbsp flat-leaf parsley, finely chopped
1/4 tsp crushed red pepper
1-2 cups cooked brown rice
Salt and pepper to taste
Water saute* carrots and onions until tender. Add garlic and saute with carrots and onion for 1-2 minutes. Stir in the kale and about 1 cup water. Cover the pot and cook until wilted, about 10 minutes.
You might want to check that enough water remains in the pot so the kale doesn't burn (one drawback to not using oil...but not a deal breaker).
Stir in cannellini beans and their liquid, tomatoes and their juices, the parsley and crushed red pepper. Lower the heat, cover partially and gently simmer for 10 minutes.
Add brown rice and 3-4 cups of water (more or less of each according to what you want). Season with salt and pepper. Simmer for 10 minutes.
*If you don't want to/know how to water saute, then use oil as you regularly would.