Turkey, Kale and Brown Rice Soup

Name: Turkey, Kale and Brown Rice Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams ground white turkey meat, broken into small chunks; 1 teaspoons freshly ground black pepper; 425 grams diced tomatoes in juice, drained; 3 mediums carrots, cut into 1/2-inch pieces (about 1 1/3 cups); 195 grams cooked brown rice; 15 grams chopped fresh flat-leaf parsley; 1 Tbsp herbes de Provence; 84 grams small bunch kale, coarsely chopped (about 4 packed cups); 1 teaspoon kosher salt; 944 milliliters low-sodium chicken broth, plus more as needed; 2 Tbsps extra-virgin olive oil; 25 grams freshly grated Parmesan, optional; 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups); 5 larges to 6 large shallots, chopped

Turkey, Kale and Brown Rice Soup is a main course that serves 6. One portion of this dish contains about 16g of protein, 8g of fat, and a total of 204 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have brown rice, pepper, to 6 shallots, and a few other ingredients on hand, you can make it. It is perfect for Winter. 3387 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Watch how to make this recipe.

Heat the oil in a large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Shallot

Carrot

Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes.

Ingredients you will need

Ground Turkey

Meat

Add the herbes de Provence and stir, 1 minute.

Ingredients you will need

Herbes De Provence

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.

Ingredients you will need

Ground Black Pepper