Wednesday, May 26, 2010

Kale, Tomato, and Rice Soup

This soup is my own invention and I really like it. It is savory, chewy and filling. I used my remaining washed and trimmed carrot greens, but you can substitute parsley if you prefer. Carrot greens are a good substitute for parsley and convenient if you get your carrots with their tops. When using carrot greens - trim, wash, and dry the leaves and discard the stems (I reserve for stock). A few beans, especially cannelloni, would be really good in this soup - or a few fresh green beans added at the end. Bon appetite!

Kale, Tomato, and Rice Soup

1/2 large onion, diced
2 T. olive oil
3/4 c. brown rice
8 c. stock (and/or water)
1 bunch kale (~150 g), chiffonaded
2 c. carrot greens, chopped (or substitute parsley)
1 can tomatoes, diced (italian flavored)
1/2 large shallot, sliced (~50 g)
1-2 cloves garlic, chopped
salt and pepper, to taste
grated cheese, if desired

1. Saute onion in olive oil. Add brown rice and stock (and/or water), cover and reduce heat. Cook until rice is nearly done (~40 minutes).
2. Add kale, carrot greens, tomatoes, shallots, and garlic. Add more water, if needed. Simmer for 5 minutes. Adjust salt and pepper.
3. Serve with cheese and enjoy!

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