Turkey Kale Brown Rice Soup

This hearty, delicious soup from Giada De Laurentiis’ new cookbook, Giada’s Feel Good Food (Clarkson Potter, November 2013) is the perfect winter meal, plus it’s really pretty! Keep this recipe on file for a few weeks: you can make it right after Thanksgiving using leftover turkey.

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

Serves 4

2 tablespoons extra-virgin olive oil
5 large shallots, chopped
3 medium carrots, peeled and cut into ½-inch pieces
1 large red bell pepper, cut into ½-inch pieces
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon 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, center ribs removed, leaves coarsely chopped (4 packed cups)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley leaves
¼ cup freshly grated
Parmesan cheese

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots, and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir for 1 minute.

Add the broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale and season with ¾ teaspoon of the salt and the black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining ¼ teaspoon salt.

Ladle the soup into bowls. Sprinkle with the parsley and some Parmesan cheese.

Per serving (with Parmesan cheese):
Calories 361; Protein 24g; Carbohydrates39g; Dietary Fiber 6g; Sugar 10g; Total Fat 12g; Saturated Fat 3g; Sodium 627mg