Turkey, Kale and Brown Rice Soup

Stay with me.  I know it sounds weird.  Turkey, kale and brown rice?  Seriously?  Yes!  It is delicious, healthy and EASY!  And, where I live, it's supposed to snow 7-10" this weekend.  On spring break?  Oh yes.  I love the midwest.  Now go to the store and buy stuff for this soup so you can stay warm this weekend.  Don't forget the hot chocolate!

Turkey, Kale and Brown Rice Soup (adapted from Giada DeLaurentiis)

2 T. extra-virgin olive oil

5 to 6 large shallots, diced (or, if you feel less fancy, a yellow onion will do too.)

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)

8 ounces ground white turkey meat, broken into small chunks

1 T. herbes de Provence (or Italian seasoning)

4 cups low-sodium chicken broth, plus more as needed 

15 oz. diced plum tomatoes (canned works too)

1 c. cooked brown rice

1 small bunch kale, coarsely chopped (about 4 packed cups)

1 teaspoon kosher salt

1/2 t. freshly ground black pepper

1/4 c. chopped fresh flat-leaf parsley

Heat the oil in a large pot over medium-high heat. Add the shallots (or yellow onion), 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 (or Italian seasoning) and stir, 1 minute. Add chicken 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.  Add parsley and season with the remaining 1/4 teaspoon salt or more to taste.

Serves 4 (270 calories each serving) according to my calculator on loseit.com