Late Fall Garden Soup With Kale And Rice

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

If you can find black kale (cavalo nero), try it in place of regular kale. Serve with a grilled Swiss cheese 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.
2. Add leek and potato; cook 8 minutes or until leek is tender, stirring frequently.
3. Add 1/3 cup water, kale and next 5 ingredients; cook 5 minutes or until kale wilts, stirring frequently.
4. Add 4 2/3 cups water and bouillon cubes; bring to a boil.
5. Reduce heat, and simmer 20 minutes.
6. Sprinkle each serving with 2 tablespoons cheese.

Yield: 4 servings (serving size: 1 1/2 cups)