Turkey, Kale and Brown Rice Soup (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
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.
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