[Vegan] Kale and Dill Soup with Rice

by One Green Planet
[Vegan] Kale and Dill Soup with Rice

Ingredients

·1 teaspoon extra virgin olive oil
·1 small red onion, minced
·¼ teaspoon red chili flakes
·½ cup arborio rice, or brown rice
·4 medium carrots, thinly sliced
·4 garlic cloves, minced
·6 cups vegetable broth
·4 ounces kale, tough stems removed
·1 (15.5-ounce) can small butter beans
·Salt and fresh ground black pepper
·¼ – ½ cup chopped fresh dill
·Lemon wedges, as needed

Directions

Heat oil in a large pot over medium heat. Stir in the onion and chili flakes. Cover and cook until onions are soft, about 3 minutes. Stir in the rice, carrots and garlic. Season with salt and black pepper. Cook for 1 minute. Stir in the broth, chopped kale, and beans. Bring the soup to a boil, reduce to a simmer. Partially cover the pot and simmer until the rice and kale are tender, about 10-15 minutes. If using brown rice, simmer for an additional 5-10 minutes. Stir in the dill and adjust seasoning with salt, pepper and chili flakes. Serve soup with lemon wedges, if desired, and enjoy!

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— Terri Dewhurst

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