Red Beans & Rice soup

4  cups		red kidney beans
2-1/2  quarts		low-sodium vegetable broth, divided
1/2  cup		yellow, white or red onion, chopped
3  teaspoons		bay leaves
15  ounces		no-salt-added chopped tomatoes
1/2  cup		red rice
1  tablespoon		no-salt Cajun seasoning
6  cups		kale
1/2  cup		red bell pepper, finely chopped

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Heat 1/2 cup of the broth in a large pot over medium-high heat. Add onion and cook until deep golden brown, 8 to 10 minutes. Add wine and cook, scraping up the browned bits, until almost absorbed, 1 or 2 minutes. Add remaining broth and bay leaves. Stir in tomatoes, rice and Cajun seasoning, bring to a boil, and then reduce heat to medium-low and simmer until rice is tender about 20 minutes. Add beans & greens and cook until hot throughout, about 10 minutes more. Stir in parsley and serve in bowls, topped with bell pepper.