Turkey, Kale and Brown Rice Soup

INGREDIENTS

8 oz

Turkey meat, ground white

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

1/4 cup

Flat-leaf parsley, fresh leaves

1 tbsp

Herbes de provence

small bunch Kale

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

Shallots, large

1 can

Tomatoes

5 cups

Chicken broth, low-sodium

1 cup

Brown rice, cooked

1 tsp

Kosher salt

1/2 tsp

Pepper, freshly ground

2 tbsp

Olive oil, extra-virgin

1/4 cup

Parmigiano-reggiano cheese, grated