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Basque Rice-and-Kale Chowder

Yield 4 servings (serving size: 1 3/4 cups)

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/3 cup sliced almonds
  • 1 tablespoon Hungarian sweet paprika
  • 2 bay leaves
  • 1 1/2 cups water
  • 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
  • 2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce) can vegetable broth
  • 2 cups chopped kale
  • 1 cup cooked long-grain brown rice
  • 2/3 cup drained canned chickpeas (garbanzo beans)
  • 1/2 cup raisins

Nutrition Information

  • calories 311
  • caloriesfromfat 25 %
  • fat 8.7 g
  • satfat 1.1 g
  • monofat 4.9 g
  • polyfat 1.9 g
  • protein 8.9 g
  • carbohydrate 54.4 g
  • fiber 8.1 g
  • cholesterol 0.0 mg
  • iron 3.6 mg
  • sodium 520 mg
  • calcium 147 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through bay leaves); sauté 2 minutes. Add water, tomatoes, and broth; bring to a boil. Add kale, rice, chickpeas, and raisins; reduce heat, and simmer 10 minutes or until thoroughly heated.