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  • 2 Tbsp. olive oil
  • 5 shallots, chopped
  • 3 carrots, cut into 1/2-inch pieces
  • 1 large red bell pepper, cut into 1/2-inch pieces
  • 1/2 lb. ground turkey
  • 1 Tbsp. Italian seasoning
  • 6 cups low-sodium chicken broth
  • 1 (15 oz.) can diced tomatoes, drained
  • 1 (15 oz.) can cannellini beans
  • 1 cup cooked brown rice
  • 4 cups kale, coarsely chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup Parmesan cheese


Heat oil in a large pot over medium-high heat. Add the shallots, carrots and red bell pepper. Sauté for 8 to 10 minutes, stirring frequently until the vegetables begin to brown and soften slightly. Add the ground turkey and stir for 5 to 7 minutes or until the meat turns white. Add the Italian seasoning and stir for 1 minute. Add the broth, tomatoes, beans and rice. Bring to a boil. Stir in the kale and season with red pepper flakes, salt and pepper.

Reduce the heat to medium-low. Cover and simmer for 15 minutes or until the vegetables are tender. Serve soup warm with Parmesan cheese sprinkled overtop.