This is delicious! I usually will add one pound of turkey rather than 8 oz, and will substitute a can of tomato sauce if I do not have diced tomatoes.   I’ll freeze the extra which makes it even more convenient.

Level: Easy
Total: 55 min
Prep: 25 min
Cook: 30 min
Yield: 4 to 6 servings

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 5 to 6 large shallots, 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 white turkey meat, broken
    into small chunks
  • 1 tablespoon herbes de Provence
  • 4 cups low-sodium chicken broth, plus more
    as needed
  • 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 chopped fresh flat-leaf parsley
  • 1/4 cup freshly grated Parmesan, optional

Directions:

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.

Recipe courtesy Giada De Laurentiis
Food Network