Turkey, Rice and Kale Soup
Author: Nicole
Ingredients
  • 2 tablespoons olive oil
  • 5 large shallots, chopped
  • 3 medium carrots, peeled and cut into small pieces
  • 1 large red bell pepper, cut into ½-inch pieces
  • 8 ounces ground white turkey meat
  • 1 tablespoon Herbes de Provence
  • 4 cups low-sodium chicken broth
  • 1 cup dry white wine
  • 1 14.5 ounce can of diced tomatoes (not drained)
  • 2 cups cooked brown rice-wild rice blend (see Notes)
  • 1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed cups)
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup grated Parmigiano-Reggiano cheese
Instructions
  1. If you haven’t already prepared the rice start it while you’re prepping the soup (before you start cooking anything).
  2. Heat olive oil in a large Dutch oven (at least 5 quarts).
  3. Add the shallots, carrots and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes.
  4. Add turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes.
  5. Add the Herbes de Provence and stir for 1 minute.
  6. Add broth, wine, tomatoes and rice and bring to a boil.
  7. Stir in the kale and season with salt and the pepper. Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 20 to 25 minutes. Season with more salt and pepper, if needed.
  8. Ladle soup into bowls. Sprinkle cheese and serve.
Notes
* I used Lundberg’s Wild Rice Blend for the rice. Any brown rice-wild rice blend will work or you can also use all brown rice (just make sure you're using a whole grain rice). About ⅔ cup of dried rice yields 2 cups cooked rice.
* Soup freezes well. Let cool and place in freezer-safe containers.
Recipe by Riegl Palate at https://www.rieglpalate.com/turkey-rice-and-kale-soup/