Rice soup with turkey and kale

Ingredients:

• 220 g of ground white turkey meat, broken into small pieces
• 2 tbsp. l. olive oil
• 5-6 shallots, chopped
• 3 medium carrots, cut into 1cm pieces (about 1 1/3 cups)
• 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 tbsp. Provencal herbs
• 4 cups lightly salted chicken broth + more as needed
• 1 can (425 g) of canned diced tomatoes in their own juice
• 1 tbsp. boiled brown rice
• 1 small bunch kale, coarsely chopped (about 4 cups full)
• 1 teaspoon coarse salt
• 0.5 tsp ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan, optional

Preparation:

1. In a large saucepan, heat the olive oil over medium-high heat. Add the shallots, carrots, and bell peppers and cook, stirring frequently, until the vegetables begin to brown and soften slightly, 8-10 minutes. Add the ground turkey and stir until the meat turns white and begins to brown lightly around the edges, 5-7 minutes. Add the herbes de Provence and stir for 1 minute.
2. Add 4 cups of broth, tomatoes, and rice. Bring to a boil. Add the kale, 3/4 teaspoon salt, and a few grinds of black pepper. Reduce heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Add the remaining 1/4 teaspoon salt.
3. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan cheese, if using, and serve.