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Hi Friends! Iā€™m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.

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Turkey, Kale + Brown Rice Soup

Jan 22, 2014

It looks like we are getting even more cold weather this week- hello spring where are you??  This is the perfect soup to eat on a chilly night.   I found this recipe in Giada’s new Cookbook,  Feel Good Food, and it was awesome.  It is fairly simple and easy to make so I wasn’t sure how much flavor it would have but trust me it was awesome.  We all loved it- for some odd reason Sterling loves soups so it is a way for me to get him to eat a few veggies.  Serve with some crusty bread, a big old glass of red wine and you have the perfect cold night dinner.

|| T U R K E Y,  K A L E +  B R O W N   R I C E  S O U P ||

Ingredients

2 tablespoons extra-virgin olive oil

5 large shallots, chopped

3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)

1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)

8 ounces ground white turkey meat, broken into small chunks

1 tablespoon herbes de Provence
( I didn’t have this so I used fennel seeds, basil, and oregano)
4 cups low sodium chicken broth, plus more as needed

One 15-ounce can diced tomatoes in juice, drained

1 cup cooked brown rice

1 small bunch kale, coarsely chopped (about 4 packed cups)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

1/4 cup freshly grated Parmesan, optional

Directions

Heat the 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, 8 to 10 minutes. Add the
ground 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, 1 minute. Add 4 cups broth, tomatoes and rice. Bring
to a boil. Stir in the kale and season with 3/4 teaspoon salt and the
freshly ground black pepper. Reduce the heat to medium-low. Cover and
simmer until the vegetables are tender, about 15 minutes. Season with
the remaining 1/4 teaspoon salt.

Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

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  1. Will you pleeeassseeee come and cook for me?!?!!? xoxo

  2. I am all about soup recipes right now. So easy and tons of leftovers. I agree a glass of wine seems quite fitting with a hearty soup during the winter.

  3. Natalie says:

    Still waiting for your cookbook to come out. šŸ˜‰ This looks SO good!

  4. Girl, you are killing it with the food lately. How do you find the time to make such elaborate meals? Wells and Tagg are all up in my space so I barely have time to open a packet of instant oatmeal without an issue.

  5. jenny says:

    You should look at a cookbook I have called morman moms in the kitchen. I have made several things from there and they are all amazing. They have an Italian meatball soup that is amazing and also a black bean soup that is soo good.

  6. I've been thinking about buying her new book. Are you loving it?

  7. Katelyn H. says:

    Sounds delicious! You always post such great recipes!

  8. Looks good. We never get spring until JUNE!!!

  9. YUMMM im totally craving soup now. xo jillian – cornflake dreams

  10. yum sounds healthy and delish!

  11. Val says:

    nom nom nom – I could eat me weight in this deliciousness.

  12. You totally should be a chef! šŸ™‚

  13. Megan says:

    That looks great! Have you noticed all the photos of Giada in her book are boob shots? My lovely husband (who was not cooking but walking by) pointed that out to me!

  14. Jodi says:

    Thanks for the recipe! I really want to get this cookbook.

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