Food Love: Healthy Comfort Food...

More great Fall recipes for you this week! We are on a roll over here with the soups.  Lentils last week, this week...Turkey, Kale, and Brown Rice soup from the loving kitchen of Giada de Laurentiis. It is oh-so-yummy! This is what you call healthy comfort food. You have to try this. Very easy to make and makes leftovers for a couple of lunches. Here's what I did...

Colorful veggies make this soup beautiful
I added two cloves of garlic.

Kale is all the rage right now...it does the body good!

Herbes de Provence...smells divine.

Sauteed veggies

Add the white meat ground turkey.  Very lean!
Just added the kale.  Love the bright green vibrance!
I added a couple pinches of red pepper flakes for some kick.

Getting the italian parsley all ready to sprinkle.

Ready to enjoy!
Topped off with a little parmesan and italian parsley.


  • 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


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.

Healthy and Yummy!

And I'm off and running... 
 J. P. Archie

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