Vegetarian Chili Soup

• 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

1. Saute onion in oil in large pot over medium heat until tender but not browned, about 6 minutes.
2. Add garlic, chili powder and oregano; cook 30 seconds.
3. Add vegetables, broth, stewed tomatoes, water, salt and pepper.
4. Bring to boiling.
5. Lower heat; cover and simmer 15 minutes.
6. Wash kale; cut stalks into small pieces. Coarsely chop leaves.
7. Add to soup with rice.
8. Cover and cook gently 20 minutes or until stalks are tender.
9. Add beans.
10. Heat to serving temperature.

onion, vegetable oil, garlic, chili powder, leaf oregano, vegetable broth, salt, water, salt, pepper, fresh kale, long grain white rice, cannellini beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801547 (may not work)