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Peel and chop the rutabaga, potatoes, carrots, onion, and garlic into bite-size pieces.
Sauté the onion and garlic in olive oil over medium-low heat until translucent.
Add the chopped root vegetables, season with salt and pepper, and sauté for a few minutes.
Add the chicken stock and bring to a boil.
Crush the diced tomatoes with your hands and add them to the pot along with the basil and thyme.
Reduce heat to a simmer, cover, and let cook for 30 minutes.
Add the chopped cabbage and kidney beans, and cook for an additional 10 minutes.
Cook the brown rice separately and add it to the soup just before serving.