Ingredients
- 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
Description
Adapted From FoodandWine.com
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