Step 1

Dice onion.

Step 2

In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, dice carrot. Slice mushrooms. Mince garlic.

Step 4

Add carrots, mushrooms, garlic, and dried herbs to pot. Stir and sauté 1 minute.

Step 5

Add broth, diced tomatoes, green beans*, and wild rice (rinsed and drained). Increase heat and bring to a light boil.

Step 6

Cover, reduce heat to simmer, and cook for 45-50 minutes or until rice is tender.

Step 7

Roughly chop kale (or spinach) and stir in during the last few minutes. Salt/pepper to taste.