Turkey, Rice and Kale Soup
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 1/2-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)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
- If you haven’t already prepared the rice start it while you’re prepping the soup (before you start cooking anything).
- Heat olive oil in a large Dutch oven (at least 5 quarts).
- Add the shallots, carrots and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes.
- Add 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 for 1 minute.
- Add broth, wine, tomatoes and rice and bring to a boil.
- 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.
- 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 2/3 cup of dried rice yields 2 cups cooked rice.
* Soup freezes well. Let cool and place in freezer-safe containers.
* Soup freezes well. Let cool and place in freezer-safe containers.
