I have an embarrassing confession to make. As a lawyer and a blogger, I really should be more educated on the subject, but I have no idea what SOPA and PIPA are about. I only know enough to be concerned that everyone is going to hate my little puppy now because her name is Pippa. But seriously, how cute is my little Pippa?
Enough about laws, politics and canines. Let’s talk about important things, like soup! There really is something magical about soup, and the best part about this one is that it’s a skinny soup packed with nutrients. Do you know how good Kale is for you? It is a serious super food. I just learned this recently. Again, being “in the know” is clearly not my thing. I like to pretend I live under a rock sometimes. When Wikipedia isn’t blacked out anymore go read about how good Kale is for you, and then go make this soup!
- 2 TB extra-virgin olive oil
- 5 to 6 large shallots, chopped
- 3 medium carrots, cut into 1/2-inch pieces
- 1 large red bell pepper, cut into 1/2-inch pieces
- 8 – 16 ounces ground white turkey meat (depending on how meaty you want it)
- 1 TB herbes de Provence
- 4 cups low-sodium chicken broth
- One 15-ounce can diced tomatoes in juice
- 1 cup cooked brown rice
- 1 small bunch kale, coarsely chopped (about 4 packed cups)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmesan, optional
1. Cook up a cup of brown rice. Chop up the shallots, red bell pepper, and carrots.
2. Heat the olive oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, about 8 to 10 minutes.
3. Add the ground turkey to the pot and stir until the meat turns white and begins to color around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute.
4. Add 4 cups chicken broth, tomatoes and rice. Bring to a boil.
5. While the soup is coming to a boil, roughly chop up the kale. Stir the kale into the soup and season the soup with 3/4 teaspoon salt and the pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Taste, and season with the remaining 1/4 teaspoon salt if needed.
6. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.
Source: Adapted slightly from Giada De Laurentiis