About 2 Tablespoons extra-virgin olive oil
1 to 2 cloves fresh garlic, finely minced
1 Yellow onion, finely diced
1/2 Cup white arborio rice(do not rinse)
4 Cups spring or filtered water
4 to 5 Leaves fresh kale, rinsed well
1 Red bell pepper, roasted over an open flame, peeled, seeded and minced
Place the oil, garlic and onion in a small soup pot over medium heat. When the vegetables begin to sizzle, add a pinch of sea salt and saute until the onions are translucent, about 3 minutes. Stir in the rice to coat with oil. Add the water, cover and bring to a boil. reduce the heat to low and cook for 20 to 25 minutes, until the rice is quite soft. Season to taste with salt.
Slice the kale into bite sized pieces just before stirring it into the soup. Simmer, uncovered, until the kale is just tender, about 3 minutes. Serve garnished with the bell pepper.
–I found I had to add twice as much water to this soup to make it soupy and not a grain dish. It was very light and yummy.
This recipe is printed with permission from Christina Pirello