Turkey, Kale and Brown Rice Soup
- prep time25 min
- total time 55 min
- serves 4 - 6
This soup is the definition of heart-warming, combining a medley of veggies, tomatoes and herbs with soft brown rice and ground turkey.
2 Tbsp extra-virgin olive oil
5 - 6 large shallots, chopped
3 carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 oz ground white turkey meat, broken into small chunks
1 Tbsp herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
1 (15-oz) can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley
¼ cup freshly grated Parmesan, optional
1. Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
2. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.