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baby kale and rice soup-bakintime

9 Pinches 1 Photo
BakinTime avatar
M.V. Island, MA
Updated on Apr 14, 2015

I must confess! This started out as a side-dish, on the weekend we had a rice pilaf, and the next day I made it into a soup by adding baby kale and broth. So I had to retrace my steps to write this recipe. I love soups, and the fresh vegetables looked so good to me at the market, that I bought a box of fresh kale and then decided to combine it with the rice and vegetables from the day before. It makes me feel very frugal to use what I have! This reminds me of my mother.

prep time 10 Min
cook time 35 Min
method Stove Top
yield About four generous servings.

Ingredients

  • 1 box fresh baby kale
  • 1 cup long-grained rice
  • 2 cups water for cooking rice
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 medium carrot, peeled and diced
  • 1 cup frozen peas
  • 2 teaspoons italian seasoning blend
  • 1/2 teaspoon turmeric
  • 2 cups beef broth or vegetable broth
  • 2 cups water
  • 1/2 medium onion, diced

How To Make baby kale and rice soup-bakintime

  • Step 1
    Cook the rice according to box directions, or add rice to water, along with butter and salt, and bring to a boil. Cook twenty minutes, stirring occasionally.
  • Step 2
    In a saucepan, place a tablespoon vegetable oil, and sauté chopped onion, diced carrot and stir, for about five minutes.
  • Step 3
    Combine rice, sautéed veggies, frozen peas, and broth, along with water. Bring to a boil and turn down heat, add seasonings, and fresh baby kale. Cook for about five to ten minutes.
  • Step 4
    Taste, adjust seasonings to your preference; or add salt and pepper at the table if desired.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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