Friday, February 19, 2010

Kale and Rice chowder

2 teaspoons olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1/2 cup chopped leeks

1/3 cup sliced almonds

1 tablespoon paprika

2 bay leaves

1 1/2 cups water

1 15-ounce can diced tomatoes

2 cups Vegetable Broth (preferably low-sodium)

2 cups chopped fresh kale

1 cup cooked brown rice

1 cup drained canned garbanzo beans

Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, leeks, and almonds. Sauté for 2 minutes. Add paprika, bay leaves, water, tomatoes, and broth. Bring to a boil. Add kale, rice, and beans. Reduce heat and simmer 10 minutes, or until thoroughly heated.

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