Late Fall Garden Soup With Kale And Rice

• 2 teaspoons olive oil
• 2 cups sliced leek (about 2 large)
• 2 cups cubed baking potato
• 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 freshly ground black pepper
• 1 garlic clove, minced
• 2 vegetable-flavored dry bouillon cubes
• 1/2 cup (2 ounces) grated Asiago cheese

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. 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).

olive oil, water, kale, longgrain rice, salt, thyme, freshly ground black pepper, garlic, vegetableflavored dry bouillon cubes, cheese

Taken from www.myrecipes.com/recipe/late-fall-garden-soup-with-kale-rice (may not work)