- 1 kale
- 7 oz Rice
- 6 cups fish broth
- 1 onion
- 1 stalk celery
- 1 sprig parsley
- salt to taste
- 3 ½ tablespoons extra virgin olive oil
Wash and chop the onion, celery and parsley.
Then carefully wash and chop the kale (or swiss chard). Heat 4 tbsp olive oil in a large stock pot.
When hot, add all the chopped vegetables. Once the onions have become translucent, add the fish brothand salt. Simmer for 30 minutes. Then add the rice and cook for another 20 minutes.
At the end of cooking, add the remaining olive oil and serve your kale soup either hot or warm.
In general, kale is rich in minerals, antioxidants and vitamins and is extremely low in calories. It should come as no surprise that this vegetable has been known for its therapeutic properties since ancient times. The Greeks believed kale to be sacred, whereas the Romans thought it was a panacea for all ailments. Of all the different varieties of kale, Tuscan kale is the oldest. Tuscan kale has dark green, almost blue, leaves and is a primary ingredient in Tuscan cooking and especially in ribollita, a twice-cooked vegetable soup.
According to some researchers, Tuscan kale contains vitamins that help to ease depression and lift your spirits, just as the ancient Latin scholars believed.
Did you know that…
The ancient Romans believed that if you ate raw kale before a meal you could drink as much wine as you liked without getting drunk?
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