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Tuscan Kale Soup

extra virgin olive oil
1-2 cloves fresh garlic, finely minced
One half yellow onion, finely diced
sea salt
One half cup white Arborio rice, do not rinse
4 cups spring or filtered water
4-5 leaves fresh kale, rinsed well
1 red bell pepper, roasted over an open flame, peeled, seeded, minced

Place about 2 tablespoons oil, garlic and onion in a small soup pot and turn the heat to medium. When the vegetables begin to sizzle, add a pinch of salt and saute until the onions are translucent, about 3 minutes. Stir in rice to coat with oil. Add water, cover and bring to a boil. Reduce heat to low and cook for 20-25 minutes, until the rice is quite soft. 

Season to taste with salt. Slice the kale into bite-sized pieces just before stirring them into the soup. Simmer, uncovered, just until the kale is tender, about 3 minutes. Serve garnished with minced roasted red pepper. 

Makes 4-5 servings. 

Note: To roast a pepper, rinse and dry the pepper and place over an open flame. Cook, turning, with tongs, until the outer skin of the pepper is completely charred. Transfer the pepper to a paper sack, seal and allow the pepper to steam for about 10 minutes. Gently rub the charred skin from the pepper and rinse gently to remove any charred residue. Roasted peppers will keep, refrigerated, for about a week.  Or simply open a jar of roasted red peppers.


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