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Late Fall Garden Soup with Kale and Rice

Yield 4 servings (serving size: 1 1/2 cups)
If you can find black kale (cavalo nero), try it in place of regular kale. Serve with a grilled Swiss cheese sandwich 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

Nutrition Information

  • calories 222
  • caloriesfromfat 28 %
  • fat 6.9 g
  • satfat 3 g
  • monofat 2.8 g
  • polyfat 0.6 g
  • protein 8.5 g
  • carbohydrate 33.1 g
  • fiber 2.7 g
  • cholesterol 13 mg
  • iron 2.9 mg
  • sodium 832 mg
  • calcium 225 mg

How to Make It

  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. Add 1/3 cup water, kale, rice, salt, thyme, pepper, and garlic; cook 5 minutes or until kale wilts, stirring frequently. Add remaining 4 2/3 cups water and bouillon cubes; bring to a boil. Reduce heat, and simmer 20 minutes. Sprinkle each serving with 2 tablespoons cheese. Yield: 4 servings (serving size: 1 1/2 cups).