Crazy for Kale!

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

 

 

477Turkey-Kale-Brown-Rice-S

 

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

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