I often go back to Giada De Laurentiis for fast, healthy recipes. This Turkey, Kale, and Brown Rice Soup is one of my favorite soups because it is so light. And I’m always looking for ways to fit more kale into my diet. The colorful bowl of goodness packs lots of protein, iron, and vitamins C and A.
Start by cooking some brown rice. You want about a cup fully cooked to add to the soup. While your rice is cooking saute the following in a little olive oil:
- 6 shallots, chopped
- 1 red bell pepper, chopped
- 3 carrots, peels and chopped
Cook veggies for about ten minutes, until soft. Add a half pound of lean ground turkey and one TB herbs de Provence. Break up turkey into bite size pieces.
Once turkey is cooked, add 6 cups low sodium chicken broth, a 15-oz can of tomatoes and the cup of cooked brown rice. Bring to a boil and add four cups of chopped kale. About this much:
Reduce heat and simmer for 15 minutes. Season with salt and pepper and serve. If you like, garnish with fresh herbs and a few shavings of Parmesan. Look how pretty!
A 1.5 cup serving is about 290 calories and 7 grams of fat.