Stir-Up Supper with Jenn Hobby - a daily dinner idea!
Turkey, Kale and Brown Rice Soup
Recipe from Giada De Laurentiis (food goddess!) and Real-Life Notes from Jenn Hobby
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) (Note 1)
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. (Note 2) 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. (Note 3)
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.
1. I chopped the kale with spines removed.
2. Nothing better for clean up like a 1 pot meal! Just make sure it is big enough for all your ingredients. I used my Dutch oven for this recipe.
3. Be aware this calls for cooked brown rice. I almost made the mistake of adding uncooked… that would be bad news.
4. This is healthy, warm goodness!
Enjoy! With love, Jenn