Turkey, Kale and Brown Rice Soupbroth, tomatoes, carrots, turkey, rice, shallots, parmesan, kale, parsley, herbesIngredients2 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 for Turkey, Kale and Brown Rice Soup RecipeHeat 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. |
Servings
4 to 6 servings
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