2 Tbs Extra Virgin Olive Oil
5 Large Shallots, Chopped
3 Medium Carrots, peeled and cut in to 1/2 inch pieces
1 Large Red Bell Pepper, cut in to 1/2 inch pieces
1 lb Ground Turkey Meat, broken in to small chunks
5 Cups (48oz) Low Sodium Chicken Broth
1 (15oz) Can Diced Tomatoes, drained
1 Small Bunch Kale, Center Ribs removed, leaves coarsely chopped (4 packed cups)
1 Tbs Herbs de Provence
1 Tsp Kosher Salt
1/2 Tsp Freshly ground black pepper
1/4 Cup Chopped fresh flat leaf parsley leaves (or dried)
1 Cup Cooked Brown Rice
Heat the oil in a large pot over medium high heat. Add Shallots, carrots, and bell pepper and saute, stirring frequently, until beginning to brown and soften slightly (8-10 minutes). Add the turkey and stir until the meat turns white and begins to color around the edges (5-7 minutes). Add the Herbs de Provence and stir for 1 minute.
Add the broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale, salt, and pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender (about 15 minutes.
Ladle the soup in bowls.