Resolution Soup (with Turkey, Kale and Brown Rice)

Happy New Year!

As we roll into Resolution season, I've decided that one of mine (among many. Somehow I always end up with 10 of them...) is to "Be a Better Blogger."
More invested, more creative, more excited about keeping this little blog afloat! So please keep checking back for more recipes and foodie musings from yours truly.

My other resolutions are all about feeling better: Shed that layer of 'fluff' that I seem to have acquired over the Holidays (I blame my mother), get more sleep, start doing yoga, and make an real effort to cut back on (or cut out) processed foods from my diet in favor of the wholesome, natural kind. In the spirit of that last one comes this wonderful Turkey, Kale and Brown Rice soup recipe courtesy of Giada DeLaurentis. Jam-packed with fiber, protein, vitamins and minerals, this soup sounds diet food, but I'm telling you, it is full of flavor and incredibly comforting. Make a big pot of it (freeze what you don't eat) and kick that New Year's Resolution into high gear.

Enjoy!



Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 large shallots, chopped
• 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
• 1 large red or orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
• 8 ounces ground white turkey meat, broken into small chunks
• 1/2 Tablespoon dried thyme
• 1/2 Tablespoon dried basil
• 1/2 teaspoon red pepper flakes
• 4 cups low-sodium chicken broth, plus more as needed
• One 15-ounce can diced tomatoes in juice, drained
• 1 cup cooked brown rice (or other whole grain of your choice)
• 1 bunch kale, coarsely chopped (Cleaned and stems removed)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup freshly grated Parmesan, optional

Directions

1) Heat the oil in a large pot over medium-high heat.

2) Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes.

3) Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the thyme, basil and pepper flakes and stir, 1 minute.

4) Add 4 cups broth, tomatoes and rice. Bring to a boil.

5) Stir in the kale and season with salt and the freshly ground black pepper.

6) Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with additional salt and pepper to taste.

Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan,  and serve.

Recipe adapted from Giada DeLaurentis