Recipe

		Turkey, Kale and Brown Rice Soup
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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

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.