Late Fall Garden Soup With Kale and Rice

Submitted by dicentra

"Cooking Light October 2003"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 teaspoons olive oil
• 2 cups sliced leeks (about 2 large)
• 2 cups cubed baking potatoes
• 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 fresh ground black pepper
• 1 garlic clove, minced
• 2 vegetable bouillon cubes
• 1⁄2 cup 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.
2. Add 1/3 cup water, kale, rice, salt, thyme, pepper, and garlic; cook 5 minutes or until kale wilts, stirring frequently.
3. Add remaining 4 2/3 cups water and bouillon cubes; bring to a boil. Reduce heat, and simmer 20 minutes.
4. Sprinkle each serving with 2 tablespoons cheese. Yield: 4 servings (serving size: 1 1/2 cups).

Reviews

[Lynne Cooks]

I received kale, potatoes and leeks in my organic veggie delivery and knew I wanted to make soup. I tried this one and it was fantastic. My whole family loved it. I used veggie broth instead of bouillon, but no other "swaps." My husband loved that it was hearty and the broth was delicious. Thanks for posting!