Late Fall Garden Soup with Kale and Rice

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.


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

Recipe from

Cooking Light

Nutritional 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


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


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).

Deborah Madison,

Cooking Light

October 2003
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