Sunday, January 22, 2012

Turkey, Kale & Brown Rice Soup

A healthy & delicious recipe to kick-off your 2012 resolutions!
(And to calm your winter colds.)
Adapted from the gorgeous Italian lady chef, Giada De Laurentiis.
Original recipe {HERE}.

Olive oil
Salt & pepper, to taste
1/2 an onion (sweet, yellow, or Vidalia), chopped*
3 cloves garlic, chopped
3 medium carrots, peeled and chopped
1 red bell pepper, chopped
1 lb white-meat ground turkey
1 Tbsp Herbes de Provence**
1 bunch of kale, rinsed & chopped (get rid of woody stems)
1 15-oz can fire-roasted tomatoes, juice and all
1 can white cannellini beans (or Great Northern Beans), drained
1 cup cooked brown rice (or one microwaved packet via Trader Joe's!)
4 cups low-sodium chicken broth or stock

*you can substitute 5-6 medium shallots, chopped
**you can substitute Italian seasoning

What do to:

Heat olive oil in a Dutch oven.
Add chopped onions, garlic, carrots, & bell pepper.
Season with a little salt & pepper.
Saute until just soft.

Then, add in the ground turkey.
(Note:  I got mine from the deli was the same price, if not a little less, than the pre-packaged.  And I felt better knowing it was truly all white-meat and fresh.)
Season your meat with a touch more salt and pepper,
and your Herbes de Provence.

(I bought a shit ton of this "spice" concoction when in the South of France on our honeymoon and LOVE when recipes call for it!  It contains basil, fennel, lavender, marjoram, rosemary, sage, & thyme.  It is insanely fragrant and tasty...good on meat & breads and in salad dressings & soups - you name it.  I've seen it reasonably priced at Home Goods.  You could, however, substitute, Italian seasoning.)
Saute the turkey until it is mostly browned.

Meanwhile, rinse, de-stem, and coarsely chop your kale.
Glorious kale!  Dark leafy green goodness!
(Perhaps my huzz will be happy to see it in another application than juice?)
Add it to the pot, and sprinkle with a little more salt and pepper.
Key to tasty soups? Season as you go, peeps.  Season as you go. 
And don't freak it out.  It may look like Mt. Saint Kale, but it will cook down.  A LOT.
And just think of how good all of it is for you!

Add the can of fire-roasted tomatoes (with their juice).
If you can't find fire-roasted, though they are always in my grocery store, you can use plain diced tomatoes.  I just think the fire-roasted adds an extra layer of smoky deliciousness.

Also, add the can of beans (drained and rinsed).
Note: White beans were not in G's recipe, but they add extra protein & fiber.
And really, in any Italian soup with greens, they should be there.
Come on, foodies, you know I'm right.

Toss in the cooked brown rice and stir everything together.

At this point, be sure to taste again,
and add a little more salt and pepper if you think it needs it!

Add the 4 cups of chicken stock/broth.

Bring to slight broil, then simmer for 15-20 minutes.
By the time you have cleaned your kitchen,
you are now ready to serve!

Giada adds fresh chopped parsley and grated Parm to her bowl of soup.
While you can never go wrong with fresh herbs and cheese, in my opinion,
these additions are optional.
I did not have either on hand and thought it was DELICIOUS without.
(And even tastier come Day 2!)

P.S.  I made a half-batch of these yummy corn muffins
(with garlic & sundried tomatoes!) as an accompaniment to the soup.
Shout out to 50 cent Jiffy corn muffin mix!

Bon apetit!
And sayonara winter doldrums!

P.P.S.  You could make this soup vegetarian/vegan by omitting the ground turkey,
substituting vegetable broth or stock, & possibly adding another can of beans.

~pics by b / images via nine cooks, muir glen &

No comments:

Post a Comment