Turkey, Kale And Brown Rice Soup
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
58
Spice
30
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil6 large
Shallot (chopped)1 tbsp
Herbes De Provence1 cup
Cooked Brown Rice1 tsp
Kosher SaltDirections:
1
Watch how to make this recipe
2
Heat the oil in a large pot over medium-high heat
3
Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes
4
Add the ground 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, 1 minute
6
Add 4 cups broth, tomatoes and rice
7
Bring to a boil
8
Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper
9
Reduce the heat to medium-low
10
Cover and simmer until the vegetables are tender, about 15 minutes
11
Season with the remaining 1/4 teaspoon salt
12
Ladle the soup into bowls
13
Sprinkle each serving with parsley and Parmesan, if using, and serve