Turkey, Kale and Rice Soup

This Turkey, Kale and Rice Soup is a hearty soup that’s full of flavor, and it’s good
for you too!

Serves: 4-6 servings

Ingredients

• 1 tablespoon olive oil
• 3 medium carrots, sliced into ¼ inch rounds
• ½ medium onion, diced (about 1 cup)
• 3 celery stalks, sliced into ¼ inch pieces
• 1 pound lean ground turkey
• 1 teaspoon oregano
• 1 tablespoon minced garlic (about 3 cloves)
• 1-14 ounce can diced tomatoes, drained
• 4 cups low sodium chicken broth
• 1 cup cooked white or brown rice
• 4 cups kale, packed, coarsely chopped
• ¼ cup chopped fresh flat-leaf parsley
• Shredded Parmesan cheese, if desired
• Salt & pepper

Instructions

1. In a 5 quart soup pot, heat olive oil over medium-high heat. Add onions, carrots and celery and cook, stirring often, for about 8-10 minutes or until vegetables begin to brown and soften.
2. Add ground turkey, breaking into small chunks. Season with a pinch of kosher salt. Continue to stir frequently until meat is completely cooked; about 5-7 minutes. Drain any fat from the pot.
3. Add oregano and garlic and stir for about a minute.
4. Pour in chicken broth, tomatoes and rice. Bring to a boil.
5. Stir in kale and season with salt and pepper. Cover and simmer for 15 minutes, or until vegetables are tender.
6. Taste and adjust seasonings as needed.
7. Divide into bowls and serve hot. Garnish individual bowls with parsley and Parmesan, if desired.

http://www.yellowblissroad.com/turkey-kale-and-rice-soup/