Typically ground turkey breast can be pretty bland. This soup breaks that myth with flavorful vegetables and seasonings.
(modification of recipe originally from Giada De Laurentiis)
Serves 8
- 2 teaspoons olive oil
- 5 large shallots, diced ¼”
- 2 garlic cloves, minced
- 2 medium carrots, diced ¼” – ½” (~ 1 cup)
- 1 small red bell pepper, diced ¼” – ½” (~ 1 cup)
- 1 pound ground turkey breast meat
- 1 tablespoon herbes de Provence (or dried Italian seasoning)
- ¼ teaspoon crushed red pepper
- 6 cups low sodium chicken broth, plus more if needed
- 1 (15 ounce) can reduced sodium diced tomatoes, undrained
- 1 cup cooked brown rice (or ½ cup dry rice + 2 extra cups chicken broth)
- 1 medium bunch fresh kale, ribs removed and coarsely chopped (~ 6 packed cups)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup fresh flat leaf parsley, chopped
- ½ cup freshly grated parmesan cheese
Heat the oil in a large Dutch oven over medium high heat. Add the shallots, garlic, carrots and bell pepper and sauté, stirring frequently until the vegetables begin to brown and soften, 8 – 10 minutes. Add the ground turkey and crumble, stirring until the meat turns white and begins to color very slightly around the edges, 5 – 7 minutes. Add the herbes de Provence and crushed red pepper and stir for 1 minute. Add broth, tomatoes and rice. Bring to a boil. Stir in kale and season with salt and pepper. Reduce heat to medium low; cover and simmer until the vegetables are tender, 15 minutes. Sprinkle each serving with 1 tablespoon each parsley and parmesan cheese.
Nutritional Info/Serving: Calories 184, Fat 4 g, Protein 20 g, Carbs 18 g
21 Day Fix Container Equivalents/Serving: 0.5 Red, 1.5 Green, 0.5 Yellow, 0.5 Blue, 0.5 tsp
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