Photo: Turkey, Kale and Brown Rice Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 5 to 6 large shallots, chopped
- 3 medium 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 ounces ground white turkey meat, broken into small chunks
- 1 tablespoon herbes de Provence
- 4 cups low-sodium chicken broth, plus more as needed
- One 15-ounce can diced tomatoes in juice, drained
- 1 cup cooked brown rice
- 1 small bunch kale, coarsely chopped (about 4 packed cups)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmesan, optional
Directions
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.
Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.
Per Serving (based on a 4-serving yield): Calories: 341; Total Fat: 11.5 grams; Saturated Fat: 2.5 grams; Protein: 27 grams; Total carbohydrates: 37 grams; Sugar: 7 grams; Fiber: 5 grams; Cholesterol: 27 milligrams; Sodium: 740 milligrams
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By kristentrobinso...
brentwood, TN
on March 28, 2013
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My family loves this soup! I've made it several times now and always make it exactly as written. In my opinion, the Herbs de Provence MAKE THE SOUP! I can't imagine making it with anything but! A BIG THANK YOU for adding the nutritional info. which was not there when I originally printed the recipe in Jan. 2012PS: I remember paying quite a bit for the Herbs de Provence at Williams-Sonoma, so am so grateful to finally be using them!
By barbershelly
Boston, MA
on February 24, 2013
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WOW! I've begun eating with no wheat (not no carbs. This is a very easy, yummy, super healthy soup. I was surprised that the taste was so good seeing as I am a salt addict and yet followed the recipe exactly. The Herbs de Provence really make it! Thank you Giada, as always your healthy meals satisfy me!
By spoongirldeb
on February 18, 2013
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Yummy! I had turkey and kale in the fridge and was looking for something to make with those two items. I did a search and came up with this recipe. So glad I found it - most definitely a "keeper" as I will make this soup again and again! I used fire roasted tomatoes and Italian seasoning as I didn't have "plain" diced tomatoes or herbs de provence, and cooked "sprouted" brown rice which gave it a bit of extra texture.
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