Turkey, Kale And Brown Rice Soup

• 2 tablespoons extra-virgin olive oil
• 5 to 6 large shallots, chopped
• 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
• 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
• 8 ounces ground white turkey meat, broken into small chunks
• 1 tablespoon herbes de Provence
• 4 cups low-sodium chicken broth, plus more as needed
• One 15-ounce can diced tomatoes in juice, drained
• 1 cup cooked brown rice
• 1 small bunch kale, coarsely chopped (about 4 packed cups)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup freshly grated Parmesan, optional

1. Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground 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, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground 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.
2. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

extravirgin olive oil, shallots, carrots, red bell pepper, ground white turkey meat, herbes, lowsodium, tomatoes, brown rice, kale, kosher salt, freshly ground black pepper, parsley, freshly grated parmesan

Taken from www.epicurious.com/recipes/member/views/turkey-kale-and-brown-rice-soup-52191441 (may not work)