Turkey, Kale and Brown Rice Soup
Turkey, Kale and Brown Rice Soup might be just the main course you are searching for. This recipe makes 6 servings with 257 calories, 17g of protein, and 11g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Many people made this recipe, and 237 would say it hit the spot. If you have ground turkey meat, carrots, parmesan, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 55 minutes.
Instructions
Watch how to make this recipe.
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.