by Stacey Amagrande

If you do not finish this soup within a week you can freeze the rest.

Category,
Yields1 Serving
 1 large brown or white onion, diced small
 3 carrots, peeled and diced small
 3 stalks celery, diced small
 1 red bell pepper, diced small
 2 small red potatoes scrubbed clean and diced small
 2 small white potatoes, scrubbed clean and diced small
 1 bunch kale or other hearty dark green, chopped small
 4 cloves fresh garlic, minced
 1 cup diced tomatoes, fresh if you can find good ones
 1 cup brown rice
 1 can cannellini beans, drained
 4 cups (one box) vegetable or chicken stock
 2 cups water
 4 tbsp tomato paste
 2 bay leaves
 1 tsp dry basil (1 tablespoon if using fresh)
 1 tsp thyme (1 tablespoon if using fresh)
 1 tsp oregano (1 tablespoon if using fresh)
 4 tbsp extra virgin olive oil (EVOO)
1

Heat a large pot over medium high heat, and add the uncooked rice into the dry pot, toast the rice for about 6 minutes to release the full flavor.

2

Add the EVOO, onion, carrot, celery, bell pepper, and potatoes. Season with some salt and pepper; and stir occasionally for 8 minutes.

3

Add the kale, garlic, tomatoes, tomato paste and dry or fresh herbs. Stir and cook 5 minutes.

4

Add the stock, water, beans and bay leaves and bring to a rapid boil.

5

Turn down heat to simmer, cover and cook 35 minutes.

6

The soup is best served hot and makes great left overs, the flavors intensify after a day or two in the fridge. Shred some fresh Parmesan cheese over the top and serve with crusty bread! Delicious! Enjoy!!

Ingredients

 1 large brown or white onion, diced small
 3 carrots, peeled and diced small
 3 stalks celery, diced small
 1 red bell pepper, diced small
 2 small red potatoes scrubbed clean and diced small
 2 small white potatoes, scrubbed clean and diced small
 1 bunch kale or other hearty dark green, chopped small
 4 cloves fresh garlic, minced
 1 cup diced tomatoes, fresh if you can find good ones
 1 cup brown rice
 1 can cannellini beans, drained
 4 cups (one box) vegetable or chicken stock
 2 cups water
 4 tbsp tomato paste
 2 bay leaves
 1 tsp dry basil (1 tablespoon if using fresh)
 1 tsp thyme (1 tablespoon if using fresh)
 1 tsp oregano (1 tablespoon if using fresh)
 4 tbsp extra virgin olive oil (EVOO)

Directions

1

Heat a large pot over medium high heat, and add the uncooked rice into the dry pot, toast the rice for about 6 minutes to release the full flavor.

2

Add the EVOO, onion, carrot, celery, bell pepper, and potatoes. Season with some salt and pepper; and stir occasionally for 8 minutes.

3

Add the kale, garlic, tomatoes, tomato paste and dry or fresh herbs. Stir and cook 5 minutes.

4

Add the stock, water, beans and bay leaves and bring to a rapid boil.

5

Turn down heat to simmer, cover and cook 35 minutes.

6

The soup is best served hot and makes great left overs, the flavors intensify after a day or two in the fridge. Shred some fresh Parmesan cheese over the top and serve with crusty bread! Delicious! Enjoy!!

Notes

IngredientsDirections