2 tablespoons extra-virgin olive oil5 to 6 large shallots, chopped3 medium carrots, cut into 1/2-inch pieces1 large bell pepper, cut into 1/2-inch pieces8 ounces ground white turkey meat, broken into small chunks1 tablespoon herbes de Provence
4 cups Field Day Organic Vegetable Broth
One 15-ounce can diced tomatoes in juice, drained
1 cup Lundberg Organic Short Grain Brown Rice, cooked
1 small bunch kale, coarsely chopped (about 4 packed cups)1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan
Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan and serve.
Recipe Adapted from Giada at Home (Food Network)
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2015.