Rice soup with turkey and kale

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 341, total fat 11.5 G., saturated fats 2.5 G., proteins 27 G., carbohydrates 37 G., fiber 5 G., cholesterol 27 mg, sodium 740 mg, sugar 7 G.

This delicious and healthy Mediterranean-style soup is made with ground turkey, sautéed with vegetables, then topped with broth and chopped tomatoes in their own juices. Add brown rice and kale to the soup for a boost of essential fiber. Herbs de Provence add a wonderful aroma. Serve each serving garnished with fresh parsley and grated Parmesan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g of ground white turkey meat, broken into small pieces
2 tbsp. l. olive oil
5-6 shallots, chopped
3 medium carrots, cut into 1cm pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1 tbsp. Provencal herbs
4 cups lightly salted chicken broth + more as needed
1 can (425 g) of canned diced tomatoes in their own juice
1 tbsp. boiled brown rice
1 small bunch kale, coarsely chopped (about 4 cups full)
1 teaspoon coarse salt
0.5 tsp ground black pepper
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground turkey, pureed tomatoes, kale, brown rice, sweet pepper, carrot, Parmesan cheese, black pepper, Provencal herbs

Cooking the dish according to the recipe:

In a large saucepan, heat the olive oil over medium-high heat. Add the shallots, carrots, and bell peppers and cook, stirring frequently, until the vegetables begin to brown and soften slightly, 8-10 minutes. Add the ground turkey and stir until the meat turns white and begins to brown lightly around the edges, 5-7 minutes. Add the herbes de Provence and stir for 1 minute.
Add 4 cups of broth, tomatoes, and rice. Bring to a boil. Add the kale, 3/4 teaspoon salt, and a few grinds of black pepper. Reduce heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Add the remaining 1/4 teaspoon salt.