Late Fall Garden Soup With Kale And Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).