We had this soup tonight for dinner and it was deeeelish! Healthy, hearty, full of fresh ingredients and flavor AND there are plenty of leftovers for lunches and dinner later this week. The recipe is from Giada De Laurentiis here.
2 tbsp EVOO
5-6 large shallots, chopped
3 medium carrots, chopped
1 large red bell pepper, chopped (I used about equal parts of the shallots, carrots, and pepper)
8 oz ground white turkey meat (I used the entire package)
1 tbsp herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
1, 15 oz can diced tomatoes, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped
1 tsp kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup Parmesan
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. Serve with parsley and parmesan.
I've been holding onto this recipe for a while and am so glad I finally made it. Hope you enjoy!