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

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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

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

Preparation

  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).
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