Spring Kale and Dill Soup With Rice
- Heat the oil in a large pot over medium heat. Stir in the onion and chili flakes. Cover the pot and cook until the onions are soft, about 3 minutes.
- Stir in the rice, carrots and garlic. Season with salt and black pepper. Cook for 1 minute.
- Stir in the broth, kale (chopped, if using mature kale) and beans. Bring the soup to a boil, reduce to a simmer. Partially cover the pot and simmer the soup until the rice and kale are tender, about 10 to 15 minutes. If using brown rice, simmer for an additional 5 to 10 minutes.
- Stir in the dill and adjust seasoning, using salt, black pepper and chili flakes. Serve the soup with lemon wedges.