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Categories:
onion vegetable oil garlic chili powder leaf oregano vegetable broth salt water salt pepper fresh kale long grain white rice cannellini beans
Viewed: 12 - Published at: a year agoIngredients
- 1 large onion, chopped
- 1 Tbsp. vegetable oil
- 1 Tbsp. garlic, finely chopped
- 2 tsp. chili powder
- 1/2 tsp. leaf oregano, crumbled
- 2 (14 1/2 oz. each) cans vegetable broth
- 1 (14 1/2 oz.) can no salt stewed tomatoes
- 5 c. water
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 lb. fresh kale
- 1/3 c. long grain white rice
- 1 (19 oz.) can cannellini beans, drained and rinsed
Method
- Saute onion in oil in large pot over medium heat until tender but not browned, about 6 minutes.
- Add garlic, chili powder and oregano; cook 30 seconds.
- Add vegetables, broth, stewed tomatoes, water, salt and pepper.
- Bring to boiling.
- Lower heat; cover and simmer 15 minutes.
- Wash kale; cut stalks into small pieces. Coarsely chop leaves.
- Add to soup with rice.
- Cover and cook gently 20 minutes or until stalks are tender.
- Add beans.
- Heat to serving temperature.
