Late Fall Garden Soup with Kale and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you can find black kale (cavalo nero), try it in place of regular kale. Serve with a grilled Swiss cheese sandwich on sourdough bread with sliced tomato or a grilled fontina sandwich with roasted red bell peppers. Ingredients:
2 teaspoons olive oil |
2 cups sliced leek (about 2 large) |
2 cups cubed baking potato |
5 cups water, divided |
2 cups thinly sliced kale |
1/4 cup uncooked long-grain rice |
3/4 teaspoon sea salt |
1/2 teaspoon dried thyme |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
2 vegetable-flavored dry bouillon cubes |
1/2 cup (2 ounces) grated asiago cheese |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add leek and potato; cook 8 minutes or until leek is tender, stirring frequently. Add 1/3 cup water, kale, rice, salt, thyme, pepper, and garlic; cook 5 minutes or until kale wilts, stirring frequently. Add remaining 4 2/3 cups water and bouillon cubes; bring to a boil. Reduce heat, and simmer 20 minutes. Sprinkle each serving with 2 tablespoons cheese. Yield: 4 servings (serving size: 1 1/2 cups).
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