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.|
|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