1 Tbls olive oil
6 ounces kielbasa, sliced
1 large onion, chopped
1 large clove garlic, chopped
2 carrots, sliced
3 1/2 c chicken broth
2 cups water
1 teaspoon dried leaf marjoram, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup uncooked long-grain white rice
1 pound fresh kale, coarsely chopped
Saute kielbasa, onion, garlic and carrot in oil in large pot over medium-low heat until tender, about 10 minutes.
Add to the pot the chicken broth, water, marjoram, salt and pepper. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. Add rice to the pot and bring to a boil. Lower heat and continue cooking for 10 minutes. Add kale leaves and continue to let the soup simmer for 15-20 minutes or until the rice is tender.