Turkey, Kale, and Brown Rice Soup

We are definitely having soup weather here in the Chicago burbs now, with temps hovering around zero with-20 degree wind chills, and snowstorm for tonight.  I first saw this soup on At Home with Giada, and knew that I wanted to make it.  The soup was so colorful with carrots, red peppers, tomatoes and kale, besides being healthy with ground turkey and brown rice. I could just smell it cooking already.

I had never eaten kale, but have seen several recipes around the blogosphere, and was ready to try it. Kale is a form of cabbage and very high in beta carotene, vitamin K, vitamin C, lutein, and reasonably rich in calcium. The kale made this soup even more colorful, and has a good flavor.  It doesn't taste like cabbage, and has a crunchy texture. My husband doesn't liked cooked spinach, but he loved the kale. This soup is perfect for a  bone-chilling day and will warm you through and through. You can easily make this vegetarian by omitting the ground turkey and using vegetable stock in place of the chicken stock.

To make the soup you saute the carrots, onions, and red  peppers in a large soup pot. I bought the little mini peppers, so I added the yellow peppers as well.  Then you add the ground turkey, saute with the veggies, until the turkey is light brown.  Add in chicken stock, canned tomatoes, cooked brown rice, and  Herbes de Provence. I cooked the brown rice the night before to save time.  You could also use leftover cooked brown rice, if you happen to have some.  I also added about 1 cup of dry white wine. Bring to a boil, and add the kale at the end.  Let the soup simmer until the kale is still a little crunchy, or longer if you like it less crunchy. Cooking the kale longer, will diminish the nutritional values, however. You can also serve this with grated Parmesan cheese on top, which is what my husband did.

This soup does not disappoint. You have to make this soup to warm your body and soul, and because it tastes so good, and so good for you.  If someone in your family doesn't like kale, just make the pieces large enough, so they can pick them out, just sayin'.  Enjoy and stay warm! You might be seeing a re-appearance of Bailey the Snow Dog, soon:)

Turkey, Kale, and Brown Rice Soup

Adapted from Giada De Laurentis 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium size onion, chopped
• 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
• 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
• 16 ounces ground white turkey meat, broken into small chunks
• 1 tablespoon herbes de Provence
• 4 cups low-sodium chicken broth, plus more as needed
• One 15-ounce can diced tomatoes in juice, no salt
• 1 cup dry white wine
• 1 cup cooked brown rice (I cooked mine the night before)
• 1 small bunch kale, coarsely chopped (about 4 packed cups)
• 1 teaspoon kosher salt ( I omitted)
• 1/2 teaspoon freshly ground black pepper
• 11/4 cup freshly grated Parmesan, optional

Directions

Heat the oil in a large pot over medium-high heat. Add the onions, carrots and bell pepper and sauté, 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, wine, 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 10 minutes.

Ladle the soup into bowls. Sprinkle each serving with Parmesan, if using, and serve. 

I am linking up this recipe to Weekend Potluck, formerly Foodie Friday!  Go Check it out at The Country Cook, and say Hi to Brandie