Turkey Kale Soup
Ingredients:
2 tablespoons extra-virgin olive oil
3 large shallots, chopped
3 medium carrots, cut into bite-size pieces
1 large red bell pepper, cut into 1/2-inch pieces
8 oz ground turkey meat
1 tsp Italian seasoning
4 cups low-sodium chicken broth
1 15 oz can diced tomatoes
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 3 cups)
salt, pepper and cayenne
freshly grated Parmesan
Instructions:
-
Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and sauté, until the vegetables begin to soften, 8 to 10 minutes.
-
Add the ground turkey and cook until meat is cooked.
-
Add the herbs and stir to release aromas
-
Add broth, tomatoes and rice. Bring to a boil.
-
Stir in the kale and season with salt, pepper and cayenne.
-
Reduce the heat to medium-low. Cover and simmer until the vegetables are tender
-
Serve topped with freshly grated Parmesan cheese.
​