Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 3 medium carrots (sliced into 1/4 inch rounds)
  • 1/2 medium onion (diced (about 1 cup))
  • 3 celery stalks (sliced into 1/4 inch pieces)
  • 1 pound lean ground turkey
  • 1 teaspoon oregano
  • 1 tablespoon minced garlic (about 3 cloves)
  • 14 ounce can diced tomatoes (drained)
  • 6 cups low sodium chicken broth
  • 1 cup hot cooked white or brown rice
  • 4 cups kale (packed, coarsely chopped)
  • 1/4 cup chopped fresh flat-leaf parsley
  • Optional garnish: shredded Parmesan cheese (if desired)
  • Salt & pepper

Instruction

  • In a 5-quart soup pot, heat olive oil over medium-high heat. Add onions, carrots and celery and cook, stirring often, for about 5 minutes or until vegetables begin to brown and soften. If veggies begin to brown too quickly, turn down the heat.
  • Add ground turkey, breaking into small chunks. Season with a pinch of kosher salt and pepper. Continue to stir frequently until meat is completely cooked; about 5 minutes.
  • Add oregano and garlic and stir for about a minute. Pour in chicken broth and tomatoes. Bring to a boil, then cover and simmer for 10 minutes.
  • Stir in kale and season with salt and pepper. Remove from heat and let sit long enough the kale to kale wilt; 1-2 minutes or longer, if desired. Taste and adjust seasonings as needed. Stir in fresh parsley.
  • Place a small scoop of hot, cooked rice into the bottom of each serving bowl. Ladle soup over the rice and garnish with grated Parmesan, if desired.