Turkey, Kale & Brown Rice Soup

I love making soup! I made this new recipe that I found in my new cook book, and absolutely fell in love with it. It's hearty, tasty, and super filling. I enjoyed it all week long for lunch. Hope you love it as much as I do.

#soup #hearty #healthy #kale #turkey #brownrice #recipes 


Ingredients:

• 2 tablespoons extra-virgin olive oil
• 5 large shallots, chopped
• 3 medium carrots, peeled and cut into 1/2 inch pieces
• 1 large red bell pepper, cut into 1/2 inch pieces
• 8 ounces ground white turkey, broken into small chunks
• 1 tablespoon herbes de provence
• 5 cups low-sodium chicken broth
• 1 (15-ounce) can diced tomatoes, drained
• 1 cup cooked brown rice
• 1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed cups)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley leaves
• 1/4 cup freshly grated Parmesan cheese

Directions:

Heat oil in a large pot over medium-high heat. Add the shallots, carrots, and bell pepper and saute, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. Add the 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 the broth. diced tomatoes, and cooked rice and bring to a boil. Stir in kale and season with 3/4 teaspoon of the salt and the 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 with the parsley and the Parmesan cheese.