Turkey, Kale and Brown Rice Soup
Turkey, Kale and Brown Rice Soup
Ingredients
- 2 Tbsp. olive oil
- 5 shallots, chopped
- 3 carrots, cut into 1/2-inch pieces
- 1 large red bell pepper, cut into 1/2-inch pieces
- 1/2 lb. ground turkey
- 1 Tbsp. Italian seasoning
- 6 cups low-sodium chicken broth
- 1 (15 oz.) can diced tomatoes, drained
- 1 (15 oz.) can cannellini beans
- 1 cup cooked brown rice
- 4 cups kale, coarsely chopped
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup Parmesan cheese
Instructions
- Heat oil in a large pot over medium-high heat. Add the shallots, carrots and red bell pepper. Sauté for 8 to 10 minutes, stirring frequently until the vegetables begin to brown and soften slightly. Add the ground turkey and stir for 5 to 7 minutes or until the meat turns white. Add the Italian seasoning and stir for 1 minute. Add the broth, tomatoes, beans and rice. Bring to a boil. Stir in the kale and season with red pepper flakes, salt and pepper.
- Reduce the heat to medium-low. Cover and simmer for 15 minutes or until the vegetables are tender. Serve soup warm with Parmesan cheese sprinkled overtop.
