Turkey, Kale, and Brown Rice Soup

Name: Turkey, Kale, and Brown Rice Soup
Yield: 4 Servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 (15-ounce) can diced tomatoes, drained; 5 large shallots, chopped; 1 cup cooked brown rice; 3 medium carrots, peeled and cut into -inch pieces; 1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed cups); 1 large red bell pepper, cut into -inch pieces; 1 teaspoon kosher salt; 8 ounces ground white turkey meat, broken into small chunks; 1/2 teaspoon freshly ground black pepper; 1 tablespoon herbes de Provence; 1/4 cup chopped fresh flat-leaf parsley leaves; 5 cups low-sodium chicken broth; 1/4 cup freshly grated Parmesan cheese

Turkey, Kale, and Brown Rice Soup was pinched from <a href="http://www.ivillage.com/turkey-kale-and-brown-rice-soup/3-r-553751" target="_blank">www.ivillage.com.</a>

"I live on this hearty delicious soup in winter! I start making it right after Thanksgiving using leftover turkey. I absolutely love it; it just makes me happy and is one of those dishes I crave when it is cool outside. Also, it’s really pretty, which soups aren’t always...."

INGREDIENTS

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2 tablespoons extra-virgin olive oil

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1 (15-ounce) can diced tomatoes, drained

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5 large shallots, chopped

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1 cup cooked brown rice

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3 medium carrots, peeled and cut into -inch pieces

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1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed cups)

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1 large red bell pepper, cut into -inch pieces

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1 teaspoon kosher salt

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8 ounces ground white turkey meat, broken into small chunks

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1/2 teaspoon freshly ground black pepper

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1 tablespoon herbes de Provence

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1/4 cup chopped fresh flat-leaf parsley leaves

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5 cups low-sodium chicken broth

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1/4 cup freshly grated Parmesan cheese

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