Giada's Second-Day Soup

By dmscott52

First tried 12/12/2013. Excellent. Substituted my homemade turkey broth for the chicken broth--because I had it in the freezer.
Reprinted from Giada's Feel Good Food, 2013.

Ingredients

• 2 T. extra-virgin olive oil
• 5 large shallots, peeled and chopped
• 3 medium carrots, peeled and cut into 1/2 inch pieces
• 1 large red bell pepper, cut into 1/2 inch pieces
• 8 oz. ground white turkey meat (can substitute one cup of shredded cooked turkey)
• 1 T. herbes de Provence
• 5 cups low-sodium chicken broth
• 1 (15 oz.) can diced tomatoes, drained
• 1 cup cooked brown rice
• 1 small bunch kale,center ribs removed, leaves coarsely chopped (about 4 packed cups)
• 1 tsp. kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 freshly grated Parmesan

Preparation

Step 1

1. Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until beginning to brown and soften, 8-10 minutes.

2. Add turkey and stir until the meat turns white and begins to color very slightly around the edges, 5-7 minutes. Add the herbes de Provence and stir for 1 minute.

3. Add broth, diced tomatoes and rice; bring to a boil. Stir in kale and season with 3/4 tsp. of the salt and the black pepper.

4. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with remaining 1/4 tsp. salt.

5. Ladle the soup into bowls. Sprinkle with parsley and Parmesan cheese, if desired.