Turkey, Kale and Brown Rice Soup

Giada De Laurentiis says that she lives on this hearty delicious soup in winter. She starts making it right after Thanksgiving using leftover turkey, and it is one of those dishes she craves when it is cool outside. Also, it’s really pretty, which soups aren’t always.

Yield: 4 - 6 servings

Ingredients:

• 2 Tbs. extra-virgin olive oil
• 5 large shallots, chopped
• 3 medium carrots, peeled and cut into 1/2-inch (12-mm) pieces
• 1 large red bell pepper, cut into 1/2-inch (12-mm) pieces
• 8 oz. (250 g) ground white turkey meat, broken into small
    chunks
• 1 Tbs. herbes de Provence
• 5 cups (40 fl. oz./1.25 l) low-sodium chicken broth
• 1 can (15 oz./470 g) diced tomatoes, drained
• 1 cup (5 oz./155 g) cooked brown rice
• 1 small bunch kale, center ribs removed, leaves coarsely
    chopped (4 packed cups)
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley leaves
• 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese

Directions: In a large pot over medium-high heat, warm the olive oil. Add the shallots, carrots and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. Add the 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 for 1 minute.

Add the broth, tomatoes and rice and bring to a boil. Stir in the kale and season with 3/4 tsp. of the salt and the pepper. Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 tsp. salt.

Ladle the soup into bowls. Sprinkle with the parsley and cheese and serve.


Source: Food Network