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Turkey, Kale and Brown Rice Soup
Ingredients
  • 2 Tbs. extra-virgin olive oil
  • 5 large shallots, chopped
  • 3 medium carrots, peeled and cut into ½-inch (12-mm) pieces
  • 1 large red bell pepper, cut into ½-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
  • ½ tsp. freshly ground pepper
  • ¼ cup (⅓ oz./10 g) chopped fresh flat-leaf parsley leaves
  • ¼ cup (1 oz./30 g) grated Parmigiano-Reggiano cheese
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