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Turkey, Kale and Brown Rice Soup
  • 2 Tablespoons Extra Virgin Ollive Oil
  • 5 to 6 Large Shallots, Chopped
  • 3 medium Carrots, cut into 1/2-inch pieces (about 1 1/2 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 chuncks
  • 1 Tablespoon Herbes de Provence
  • 4 Cups Low-sodium Chicken Broth, plus more as needed
  • 1 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
Directions
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. Total time to cook is 55 minutes.
Provided by:
By Sherri Jepsen, Maricopa County Farm Bureau

Where You Can Buy Ingredients:

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