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.
How to Make It
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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