Turkey, Kale and Brown Rice Soup

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

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-kale-and-brown-rice-soup-recipe/index.html?oc=linkback

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.

Per Serving (based on a 4-serving yield): Calories: 341; Total Fat: 11.5 grams; Saturated Fat: 2.5 grams; Protein: 27 grams; Total carbohydrates: 37 grams; Sugar: 7 grams; Fiber: 5 grams; Cholesterol: 27 milligrams; Sodium: 740 milligrams

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-kale-and-brown-rice-soup-recipe/index.html?oc=linkback

Serving Size: 4 to 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MSKRBICHUSS.