turkey-kale-brown-rice-soup.json

{
    "directions": [
        "In a large pot over medium-high heat, warm the olive oil. Add the shallots, carrots and bell pepper and saut\u00e9, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir for 1 minute.",
        "Add the broth, tomatoes and rice and bring to a boil. Stir in the kale and season with 3/4 tsp. of the salt and the pepper. Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 tsp. salt.",
        "Ladle the soup into bowls. Sprinkle with the parsley and cheese and serve. Serves 4.",
        "Adapted from",
        "Giada\u2019s Feel Good Food,",
        "by Giada De Laurentiis (Clarkson Potter, 2013)."
    ],
    "ingredients": [
        "2 Tbs. extra-virgin olive oil",
        "5 large shallots, chopped",
        "3 medium carrots, peeled and cut into 1/2-inch (12-mm) pieces",
        "1 large red bell pepper, cut into 1/2-inch (12-mm) pieces",
        "8 oz. (250 g) ground white turkey meat, broken into small\n\u00a0 chunks",
        "1 Tbs. herbes de Provence",
        "5 cups (40 fl. oz./1.25 l) low-sodium chicken broth",
        "1 can (15 oz./470 g) diced tomatoes, drained",
        "1 cup (5 oz./155 g) cooked brown rice",
        "1 small bunch kale, center ribs removed, leaves coarsely\n\u00a0 chopped (4 packed cups)",
        "1 tsp. kosher salt",
        "1/2 tsp. freshly ground pepper",
        "1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley leaves",
        "1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Turkey, Kale and Brown Rice Soup",
    "url": "http://www.williams-sonoma.com/recipe/turkey-kale-brown-rice-soup.html"
}