Late Fall Garden Soup with Kale and Rice

Ingredients

• 2 ounces asiago cheese grated
• 2 cups baking potato cubed
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon thyme leaves dried
• 1  garlic clove minced
• 2 cups kale thinly sliced
• 2 cups leek sliced ( 2 large)
• 2 teaspoons olive oil 
• 0.3 cup rice long-grain uncooked
• 0.8 teaspoon sea salt 
• 2  vegetable-flavored bouillon cubes dry
• 5 cups water divided

Equipment

• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium heat.
2. Add leek and potato; cook 8 minutes or until leek is tender, stirring frequently.
3. Add 1/3 cup water, kale, rice, salt, thyme, pepper, and garlic; cook 5 minutes or until kale wilts, stirring frequently.
4. Add remaining 4 2/3 cups water and bouillon cubes; bring to a boil. Reduce heat, and simmer 20 minutes.
5. Sprinkle each serving with 2 tablespoons cheese.