Name: Turkey, Kale and Brown Rice Soup
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
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

Watch how to make this recipe.

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.

Recipe courtesy Giada De Laurentiis

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Turkey, Kale and Brown Rice Soup

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