Late Fall Garden Soup With Kale and Rice

Ingredients

• 2 teaspoons olive oil
• 2 cups sliced leeks (about 2 large)
• 2 cups cubed baking potatoes
• 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 fresh ground black pepper
• 1 garlic clove, minced
• 2 vegetable bouillon cubes
• 1/2 cup grated asiago cheese

Directions

1. 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.

2. 2

   Add 1/3 cup water, kale, rice, salt, thyme, pepper, and garlic; cook 5 minutes or until kale wilts, stirring frequently.

3. 3

   Add remaining 4 2/3 cups water and bouillon cubes; bring to a boil. Reduce heat, and simmer 20 minutes.

4. 4

   Sprinkle each serving with 2 tablespoons cheese. Yield: 4 servings (serving size: 1 1/2 cups).