Vegetarian Chili Soup - cooking recipe

Ingredients

1 large onion, chopped
1 Tbsp. vegetable oil
1 Tbsp. garlic, finely chopped
2 tsp. chili powder
1/2 tsp. leaf oregano, crumbled
2 (14 1/2 oz. each) cans vegetable broth
1 (14 1/2 oz.) can no salt stewed tomatoes
5 c. water
1/2 tsp. salt
1/4 tsp. pepper
3/4 lb. fresh kale
1/3 c. long grain white rice
1 (19 oz.) can cannellini beans, drained and rinsed

Preparation

Saute onion in oil in large pot over medium heat until tender but not browned, about 6 minutes.
Add garlic, chili powder and oregano; cook 30 seconds.
Add vegetables, broth, stewed tomatoes, water, salt and pepper.
Bring to boiling.
Lower heat; cover and simmer 15 minutes.
Wash kale; cut stalks into small pieces. Coarsely chop leaves.
Add to soup with rice.
Cover and cook gently 20 minutes or until stalks are tender.
Add beans.
Heat to serving temperature.