Tomato, Turkey, and Kale Soup with Parmesan - alive magazine

Ingredients

• 1 lb (450 g) ground turkey, thigh and breast meat
• 1/4 tsp (1 mL) onion powder
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) ground white pepper
• 2 Tbsp (30 mL) grapeseed oil
• 1 sweet onion, diced
• 2 large carrots, scraped and diced
• 2 celery stalks, diced
• 4 large garlic cloves, smashed and minced
• 4 cups (1 L) low-sodium vegetable stock or water
• 28 oz (796 mL) can plum tomatoes, including juice
• 2 in (5 cm) piece of Parmesan rind
• 1/4 cup (60 mL) finely chopped fresh parsley
• 2 tsp (10 mL) minced fresh rosemary
• 2 fresh thyme sprigs
• Generous pinch of crushed dried red chilies
• 14 oz (398 mL) can cannellini or white navy beans, rinsed and drained
• 4 cups (1 L) chiffonade of kale leaves
• Salt
• freshly ground black pepper
• Fresh cilantro, for garnish