Turkey, Kale and Brown Rice Soup

Turkey, Kale and Brown Rice Soup is rated 5.0 out of 5 by 4.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4

Giada De Laurentiis says that she lives on this hearty delicious soup in winter. She starts making it right after Thanksgiving using leftover turkey, and it is one of those dishes she craves when it is cool outside. Also, it’s really pretty, which soups aren’t always.

Ingredients:

  • 2 Tbs. extra-virgin olive oil
  • 5 large shallots, chopped
  • 3 medium carrots, peeled and cut into 1/2-inch (12-mm) pieces
  • 1 large red bell pepper, cut into 1/2-inch (12-mm) pieces
  • 8 oz. (250 g) ground white turkey meat, broken into small
      chunks
  • 1 Tbs. herbes de Provence
  • 5 cups (40 fl. oz./1.25 l) low-sodium chicken broth
  • 1 can (15 oz./470 g) diced tomatoes, drained
  • 1 cup (5 oz./155 g) cooked brown rice
  • 1 small bunch kale, center ribs removed, leaves coarsely
      chopped (4 packed cups)
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley leaves
  • 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese

Directions:

In a large pot over medium-high heat, warm the olive oil. Add the shallots, carrots and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. 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, tomatoes and rice and bring to a boil. Stir in the kale and season with 3/4 tsp. of the salt and the pepper. Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 tsp. salt.

Ladle the soup into bowls. Sprinkle with the parsley and cheese and serve. Serves 4.

Adapted from Giada’s Feel Good Food, by Giada De Laurentiis (Clarkson Potter, 2013).

Rated 5 out of 5 by from Great and easily adaptable I had leftover turkey breast from Thanksgiving and I used it instead of the ground turkey. I also added sliced mushrooms because I love pairing it with kale. I used wild rice instead of brown rice because I think kale and wild rice are great together. It's a two-pot meal (one for the rice and the other for the soup) which is important for me...it makes for an easy clean up. Wonderful recipe and I will definitely be making this again. The entire family enjoyed it...including the picky eaters!
Date published: 2014-12-01
Rated 5 out of 5 by from Turkey, Kale and brown rice Soup This soup is very flavorful!! Will definately make again. I left out the Red Peppers and used Plum Tomatoes instead of out of the can. I used a whole grain wild & brown rice. I also used an unsalted chicken stock , I have high blood pressure so cutting out some sodium. I feel it had enough salt the way it was. Makes plenty.
Date published: 2014-03-08
Rated 5 out of 5 by from Delicious and healthy I've made this a few times now. It makes plenty, freezes & reheats great. Also...I did leave the kale out twice when I didn't have any, and it was just as good.
Date published: 2014-03-03
Rated 5 out of 5 by from My new favorite This soup is fabulous, floral and healthy! It's easy to make and my new go-to soup. The herb de province adds awesome complexity of flavor and sophistication to this soup.
Date published: 2014-03-02
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