Creative Culinary Solutions

Turkey, Kale and Brown Rice Soup

Name: Turkey, Kale and Brown Rice Soup
Yield: 4-6
Ingredients: 2 tbsp (30 mL) of extra-virgin olive oil5-6 large shallots, chopped3 carrots, cut into 1/2-inch pieces1 large red bell pepper, cut into 1/2-inch pieces8 oz (225 g) ground white turkey meat, broken into small chunks1 tbsp (15 mL) of herbes de Provence4 cups (1 L) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced1 (15-oz) can of diced tomatoes in juice, drained1 cup (250 mL) of cooked brown rice1 small bunch kale, coarsely chopped1 tsp (5 mL) of kosher salt1/2 tsp (2.5 mL) of freshly ground black pepper1/4 cup (60 mL) of chopped fresh flat-leaf parsley1/4 cup (60 mL) of freshly grated Parmesan (optional)

This soup is the definition of heart-warming, combining a medley of veggies, tomatoes and herbs with soft brown rice and ground turkey, in a low-sodium broth.

Difficulty:	5/20
Yield serving:	4-6
Preparation time:	minutes
Cooking time:	minutes

Difficulty

5/20

Yield serving

4-6

Preparation time

minutes

Cooking time

minutes

Ingredients

2 tbsp (30 mL) of extra-virgin olive oil
5-6 large shallots, chopped
3 carrots, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
8 oz (225 g) ground white turkey meat, broken into small chunks
1 tbsp (15 mL) of herbes de Provence
4 cups (1 L) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
1 (15-oz) can of diced tomatoes in juice, drained
1 cup (250 mL) of cooked brown rice
1 small bunch kale, coarsely chopped
1 tsp (5 mL) of kosher salt
1/2 tsp (2.5 mL) of freshly ground black pepper
1/4 cup (60 mL) of chopped fresh flat-leaf parsley
1/4 cup (60 mL) of freshly grated Parmesan (optional)

Preparation

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 tsp 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.
Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.