Turkey, Kale and Brown Rice Soup

INGREDIENTS

8 oz

Turkey meat, ground white

Carrots, cut into 1/2-inch pieces (about 1 1/3 cups), medium

1/4 cup

Flat-leaf parsley, fresh

1 tbsp

Herbes de provence

small bunch Kale

Red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups), large

Shallots, large

1 15 ounce can

Tomatoes in, juice

4 cups

Chicken broth, low-sodium

1 cup

Brown rice, cooked

1/2 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

2 tbsp

Olive oil, extra-virgin

1/4 cup

Parmesan