Turkey, Kale and Brown Rice Soup

Turkey, Kale and Brown Rice Soup

It feels like we have had an unusually cold winter so far.  True, I’m cold all of the time, so I’m not exactly the best judge – but these bone chilling temperatures put me in the mood for a comforting soup. This soup is probably my favorite out of the soups that I have made in the last few months. You just feel like every part of it has something in it that is good for you. And it is a great reset after a weekend of consuming things that you may not feel so good about.  Or just a great soup to have if you are feeling like having something on the lighter side.

You may or may not have noticed that I have been making a ton of recipes out of Giada’s new book lately. I have been really impressed with how they are turning out ~ I love using fresh herbs and seasonings to flavor dishes as opposed to lots of butter, oil or cream.

Turkey, Kale and Brown Rice Soup (from Giada’s Feel Good Food)

What You’ll Need:

2 tbsps extra-virgin olive oil
5 large shallots, chopped
3 medium carrots, peeled and cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
8 ounces ground white turkey meat
1 tbsp herbes de Provence
5 cups low-sodium chicken broth
1 15-ounce can diced tomatoes, drained
1 cup cooked brown rice
1 small bunch kale, leaves rolled up and chopped (4 packed cups)
1 tsp kosher salt (or more to taste)
1/2 tsp freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley leaves
freshly grated Parmesan cheese to taste

What You’ll Do:

Heat the oil in a large stockpot over medium-high heat. Add shallots, carrots and bell pepper and saute, stirring the vegetables until they begin to brown and soften slightly ~ about 8 to 10 minutes. Add the turkey and stir until the meat begins to turn white and you no longer see any pink ~ about 5 to 7 minutes. Add the herbs de Provence and stir to mix in the seasonings. Add the broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale and season with 3/4 teaspoon of the salt and the pepper. Reduce the heat to medium-low and simmer for about 15 minutes. Season with the remaining salt or more to taste if you’d like. Serve with the chopped parsley and Parmesan cheese to taste.  Oh and some delicious crusty bread if you like that kind of thing might be good too :)

One thing that I noticed when I put the leftover soup in the refrigerator is that the brown rice absorbs a good bit of the broth. If you plan to freeze the soup or refrigerate for consumption later on, you may want to consider keeping the rice separate and adding it right before you eat the soup. You don’t want to lose any of that delicious broth!

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I really enjoyed this soup and I hope you do too. It will keep you warm and cozy this winter.  Coming up. . . .there are some desserts on the horizon.  We can only be in New Year’s mode for so long!!!

One thought on “Turkey, Kale and Brown Rice Soup

  1. What beautiful colors and delightful looking soup! I love the idea of eating something so beautiful with the greyness that is Philadelphia these days.

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