2 Tbsp. Herbes de Provence Oil
5 large shallots, chopped
3 medium carrots, peeled and cut into 1/2 inch pieces
1 large red bell pepper, cut into 1/2 inch pieces
8 oz. ground white turkey meat, broken into small chunks
5 c. low sodium chicken broth
1 (15 oz.) can diced tomatoes, drained
1 c. cooked quinoa
1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed c.)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 c. chopped flat-leaf parsley leaves
1/4 c. freshly grated Parmesan cheese
Heat the oil in a large pot over medium-high heat. Add the shallots, carrots, and the bell pepper and sauté, 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 broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale and season with 3/4 teaspoon of the salt and the black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
Ladle the soup into bowls. Sprinkle with the parsley and the Parmesan cheese.
Tested in Feel Good Food cooking class