Cooked kale adds just the right amount of tenderness to this already healthy soup. Ground turkey fills you up and the mild seasonings throughout mean that this recipe is a people-pleaser for sure.
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- 1 tablespoon olive oil 1 cup diced shallots
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 red bell pepper, seeded and diced
- 1 pound ground turkey
- ¼ teaspoon kosher salt, plus more as needed
- ¼ teaspoon freshly ground black pepper, plus more as needed
- 1 teaspoon herbes de Provence
- 3 garlic cloves, minced 4 cups chicken broth
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 cup cooked white rice (see Note)
- 4 cups kale, stemmed, leaves chopped
- ¼ cup chopped fresh parsley, for garnish
- Grated Parmesan cheese, for garnish
- One-third cup dry rice equals about 1 cup cooked rice.
- In a large pot, heat the olive oil over medium-high heat. Add the shallots, carrots, celery, and bell pepper and cook, stirring, until softened, about 10 minutes.
- Add the turkey, season with the salt and black pepper, and cook, stirring, until the turkey is fully cooked, 6 to 7 minutes.
- Add the herbes de Provence and garlic and cook for 1 minute.
- Stir in the broth, tomatoes, and rice. Bring to a boil.
- Add the kale, cover, reduce the heat to low, and simmer for 15 to 20 minutes.
- Taste and add more salt and pepper, if needed.
- Ladle into bowls, garnish with parsley and Parmesan, and serve.