Easy, hearty and healthy soup. Great for a quick weekday family meal. Enjoy!
1 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground turkey
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan, optional
Heat the oil in a large pot over medium-high heat. Add the onions, 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, 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 Parmesan, if using, and serve.
Adapted from Giada De Laurentiis' recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-kale-and-brown-rice-soup-recipe/index.html