Prepare all the vegetables. Cut the onion, carrot, and celery into a small dice. Cubed the butternut to no more that ¾”/18mm on a side. Mince the garlic. Wash, dry, and finely chop the kale.
In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot. Cook for 5 minutes, stirring regularly, until the onion is starting to go translucent.
Add the broth plus 2 cups (475ml) water. Reduce heat to medium-low and simmer for 40 minutes cooking time with a lid on until the butternut cubes are soft and the rice is cooked (fully plump).
Add the salt, pepper, and kale. Cook for a further 5 minutes, stir occasionally to make sure kale all gets submerged. Taste and add salt and pepper as needed.