Turkey Soup
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Here's a healthy hearty turkey soup made with Thanksgiving leftovers. I plan to make this with chunks of baked turkey--not ground. Kale, brown rice and olive oil make this a filling, guilt-free bowl.
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One of the stay-trim tricks Giada uses is that when she orders in a restaurant, she asks for half of the portion on her plate and the remainder in a take-home container.
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“Everything in moderation,” she says. “I know that’s really hard for people to understand, but I... grew up in an Italian family where we didn’t overdo anything. We ate pasta, yes, but not a lot of it. Pasta doesn’t make you fat. How much pasta you eat makes you fat.”
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Turkey, Kale, and Brown Rice Soup
Serves 4
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2 tbsp. 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 oz. ground white turkey meat, broken into small chunks
1 tbsp. herbes de Provence
5 cups low-sodium chicken broth
1 (15-oz.) can diced tomatoes, drained
1 cup cooked brown rice
1 small bunch (4 packed cups) kale, center ribs removed, leaves coarsely choppedepper
1 tsp. salt, divided
¼ cup chopped fresh flat-leaf parsley leaves
¼ cup grated Parmesan cheese
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1. In a large pot over medium-high heat, heat oil, then add shallots, carrots and bell pepper. Stir frequently until vegetables begin to brown and soften slightly, 8-10 minutes.
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2. Add turkey and stir until the meat turns white and begins to color very slightly around the edges, 5-7 minutes. Add herbes de Provence and stir for 1 minute.
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3. Add broth, diced tomatoes and cooked rice, and bring to a boil. Stir in kale, then season with black pepper and ¼ tsp. salt.
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4. Reduce the heat to medium-low. Cover and simmer until vegetables are tender, about 15 minutes. Season with the remaining ¼ tsp. salt.
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5. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan cheese.
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