Back with my Make This Weekend suggestions….
As you know I love soup. Cold weather makes me crave it even more, if that is possible. I’ve shared my Chicken Tortilla recipe, White Chicken Chili (everyone who tried it loved it!), my favorite Tomato Soup from a local cafe and even a chilled Watermelon Gazpacho. To me, soup is a warm hug in a bowl. Warms my heart….and cold bones!
Last night I made something I’ve been wanting to try and the 18 degree morning yesterday made it happen. It was perfect after a long and cold day. Giada De Laurentiis’ Turkey, Kale and Brown Rice Soup from her book Giada’s Feel Good Food. You have to try it!
You won’t believe how good it smells! Everyone came to see what was on the stove. My little taste tester couldn’t get enough and took it for lunch today.
Try it this weekend. It’s going to be cold across the country!
- 2 tablespoons extra-virgin olive oil
- 5 large shallots, chopped
- 3 medium carrots, peeled and cut into ½-inch pieces
- 1 large red bell pepper, cut into ½-inch pieces
- 8 ounces ground white turkey meat, broken into small chunks
- 1 tablespoon herbes de Provence
- 5 cups low-sodium chicken broth
- 1 (15-ounce) can diced tomatoes, drained
- 1 cup cooked brown rice
- 1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed cups)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh flat-leaf parsley leaves
- ¼ cup freshly grated Parmesan cheese
- Heat the oil in a large pot over medium-high heat.
- Add the shallots, carrots, and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes.
- Add the 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 for 1 minute.
- Add the broth, diced tomatoes, and cooked rice and bring to a boil.
- Stir in the kale and season with ¾ teaspoon of the salt and the black pepper.
- Reduce the heat to medium-low.
- Cover and simmer until the vegetables are tender, about 15 minutes.
- Season with the remaining ¼ teaspoon salt.
- Ladle the soup into bowls.
- Sprinkle with the parsley and some Parmesan cheese.
PS – If you missed the Slow Cooker Sale at Williams-Sonoma at the end of the year, you are in luck. This one is 50% off today! Great for some recipes to come and Super Bowl Sunday.
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