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Turkey, Kale and Brown Rice Soup

www.williams-sonoma.com
  • 60 minutes
  • Serves 4

INGREDIENTS

2 tbsp

extra-virgin olive oil

5

large shallots, chopped

3

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

1

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

8 oz

ground white turkey meat, broken into small<br> &nbsp; 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

1

small bunch kale, center ribs removed, leaves coarsely<br> &nbsp; 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

1 person Recommend This Recipe