It unfortunately has been cold, rainy and dreary in Boston for the past few days. So, I pulled out an old recipe from my favorite chef Giada and her cookbook Giada’s Feel Good Food. I love this cook book because it offers so many healthy and easy recipes to make in minutes. Here is one of my favorite recipes!
TURKEY, KALE, AND BROWN RICE SOUP
2 tablespoons extra-virgin olive oil 1 (15-ounce) can diced tomatoes, drained
5 large shallots, chopped 1 cup cooked brown rice
3 medium carrots, peeled and cut into -inch pieces 1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed cups)
1 large red bell pepper, cut into -inch pieces 1 teaspoon kosher salt
8 ounces ground white turkey meat, broken into small chunks 1/2 teaspoon freshly ground black pepper
1 tablespoon herbes de Provence 1/4 cup chopped fresh flat-leaf parsley leaves
5 cups low-sodium chicken broth 1/4 cup freshly grated Parmesan cheese
1 Heat the oil in a large pot over medium-high heat. Add the shallots, carrots, and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes.
2 Add the 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 for 1 minute. Add the broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale and season with ¾ teaspoon of the salt and the black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining ¼ teaspoon salt.
3 Ladle the soup into bowls. Sprinkle with the parsley and some Parmesan cheese.
Per serving (with Parmesan cheese): Calories 361; Protein 24g; Carbohydrates39g; Dietary Fiber 6g; Sugar 10g; Total Fat 12g; Saturated Fat 3g; Sodium 627mg