This recipe is a Giada de Laurentiis original. She is one of my cooking muses and this soup is pretty damn killer. I added a couple of extra veggies and tweaked it a bit when I invited my friends over for a Christmas gift exchange and a viewing of Love, Actually. Best.Holiday.RomCom.Ever. In my opinion. But I digress. 🙂
This hearty soup has it all — protein, veggies, rice, and cheese. It’s literally perfect.
Keep in mind that I doubled the recipe so follow Giada’s version if you are looking for a smaller size. I had more mouths to feed and wanted leftovers, too! 🙂 Her original is here and it’s amazing!!
One nice thing about this soup is that you can let is simmer for just the time specified or for hours — the longer it simmers, the better it will taste! I was lucky enough to let mine cook for about 4 hours and you could definitely taste the difference 🙂
As the dreaded New England winter finally approaches, maybe this could be your next winter warmer meal?!?! 🙂
Turkey, Kale, & Brown Rice Soup
- 2 c. cooked brown rice
- 4 tbsp. olive oil
- 1 large onion or 4 shallots, minced
- 5 medium carrots, cut into bite-sized pieces
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 cloves of garlic, minced
- 1 medium summer squash or zucchini, cut into bite-sized pieces
- salt and pepper to taste
- pinch of red pepper flakes (optional)
- 1 lb ground turkey breast, broken into chunks
- 2 tbsp. herbes de Provence
- 2 15oz. cans diced tomatoes, in their juices
- 1 14oz. can small white beans, rinsed and drained
- 8 c. low-sodium chicken broth and more as needed
- 8 c. loosely packed kale leaves, ripped into small pieces
- 1/4 c. fresh parsley, chopped
- 1/4 c. fresh basil, chopped
- 1/2 c. grated Parmesan, plus additional for garnish
~ In a small sauce pan, begin cooking your brown rice. Brown rice takes about 45 minutes to cook so make sure you allow yourself enough time!
~ Heat the olive oil in a large soup pot on medium heat. Add in the onion/shallots, carrots, and bell pepper and saute for about 8-10 minutes or until slightly brown and translucent.
~ Add garlic cloves and summer squash, cooking for a few more minutes. Toss in salt and pepper to taste as well as red pepper flakes if you’d like to use them! Stir all together and admire the gorgeous colors being created in your soup pot!
~ Stir in the herbes de Provence (this is a spice combo that I rarely use but it’s perfect in here!! How can you go wrong with lavender?!) and allow to simmer for a couple more minutes.
~ I forgot to add in the turkey at this point, so I cooked it in a separate pan and added it in later. However, at this juncture, add the ground turkey and break it up with a wooden spoon. Stir and continue breaking it into pieces until it is no longer pink. Switch spoons!
~ Next, add in the diced tomatoes, cooked brown rice, white beans, and chicken broth. Bring to a boil over high heat, then reduce back to medium-low and allow to simmer.
~ In small batches, add in the kale and stir. Season with additional salt and pepper if needed. Allow the soup to simmer and the kale to soften, about 20-30 minutes.
~ Sprinkle in your fresh herbs and the 1/2 c. grated Parmesan. This gives the soup a freshness and a tanginess that you can’t get anywhere else. 🙂
~ Ladle the soup into bowls and top with additional fresh Parmesan! Serve with a crusty baguette and savor the myriad tastes, flavors, and textures. You’ll love it…and this soup is pretty much guilt free. <3