Turkey, Kale and Brown Rice Soup | Peppers Green Bell | Boston Organics

Ingredients

• 2 tablespoons extra-virgin olive oil
• 5 to 6 large shallots, chopped
• 3 medium carrots, cut into 1/2-inch pieces
• 1 large bell pepper, cut into 1/2-inch pieces
• 8 ounces ground white turkey meat, broken into small chunks
• 1 tablespoon herbes de Provence
• 4 cups Field Day Organic Vegetable Broth
• One 15-ounce can diced tomatoes in juice, drained
• 1 cup Lundberg Organic Short Grain Brown Rice, cooked
• 1 small bunch kale, coarsely chopped (about 4 packed cups)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup freshly grated Parmesan