Turkey, Kale and Brown Rice Soup

INGREDIENTS

2 tbsp

extra-virgin olive oil

large shallots, chopped

medium carrots, peeled and cut into 1/2-inch (12-mm) pieces

large red bell pepper, cut into 1/2-inch (12-mm) pieces

8 oz

ground white turkey meat, broken into small<br>   chunks

1 tbsp

herbes de Provence

5 cups

(40 fl. oz./1.25 l) low-sodium chicken broth

1 can

(15 oz./470 g) diced tomatoes, drained

1 cup

(5 oz./155 g) cooked brown rice

small bunch kale, center ribs removed, leaves coarsely<br>   chopped (4 packed cups)

1 tsp

kosher salt

1/2 tsp

freshly ground pepper

1/4 cup

(1/3 oz./10 g) chopped fresh flat-leaf parsley leaves

1/4 cup

(1 oz./30 g) grated Parmigiano-Reggiano cheese