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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 28%
  • Fat: 6.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.5g
  • Carbohydrate: 33.1g
  • Fiber: 2.7g
  • Cholesterol: 13mg
  • Iron: 2.9mg
  • Sodium: 832mg
  • Calcium: 225mg


  • 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


  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).
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Late Fall Garden Soup with Kale and Rice Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy