Recipe: Giada's Turkey, Kale and Brown Rice Soup (using leftover turkey)

TURKEY, KALE AND BROWN RICE SOUP

"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."



2 tablespoons extra-virgin olive oil
5 large shallots, chopped
3 medium carrots, peeled and cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-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
1/2 teaspoon freshly ground black pepper
FOR SERVING:
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup freshly grated Parmesan cheese

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 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 3/4 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 1/4 teaspoon salt.

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

Makes 4 servings

Per serving: Calories 361; Protein 24g: Carbohydrates 39g; Dietary Fiber 6g; Sugar 109; Total Fat 12g; Saturated Fat 3g: Sodium 627mg

Used with permission to Recipelink.com from Clarkson Potter
Source: Giada's Feel Good Food by Giada de Laurentiis