Zucchini and Brown Rice Soup

6 cups of low sodium broth
1/2 cup uncooked brown rice (or bulgar)
1 large onion (#3 cone; sliced)
1 large carrot (#1 2 cone; chopped)
1 tablespoon of olive oil
1 pound of zucchini
1/2 pound of kale, julienned
salt and pepper to taste

In a saucepan, bring chicken broth to a boil (medium-high). Stir in brown rice, bring to a simmer, cover and cook medium click low for about 30-40 minutes or until rice is tender. In a large saute pan/skillet cook onions and carrots in olive oil until tender. Add zucchini and cook 4-5 minutes. Add kale and mix until wilted. Set aside. When rice is done, add the vegetable mixture and season with salt and pepper. The soup will be fairly thick. If desired, add additional broth to thin. To make a heartier soup, add cooked chicken or beans.