Minestrone with Arborio Rice

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, cut into 1/4-inch dice
2 ribs celery, sliced
1 small green pepper, chopped
3 cups kale, chopped
3 cups vegetable broth
3 cups water
1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
1/2 cup arborio rice
3/4 pound boiling potatoes (about 2), peeled and cut into 1/4-inch dice
2 cups of diced tomatoes
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoons salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons grated Parmesan

In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic, carrots, and celery. Cook, stirring occasionally, for 5 minutes. Add the pepper and the kale. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.

Add the broth, chickpeas, rice, potatoes, tomatoes, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf.

Stir the pepper into the soup. Sprinkle each bowlful with Parmesan. Drizzle with oil if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.