Late Fall Garden Soup With Kale and Rice |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Cooking Light October 2003 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).
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