Turkey, Kale and Rice Soup Recipe

yield 4 -6 servings


1 tablespoon olive oil
3 medium carrots, sliced into 1/4 inch rounds
1/2 medium onion, diced (about 1 cup)
3 celery stalks, sliced into 1/4 inch pieces
1 pound lean ground turkey
1 teaspoon oregano
1 tablespoon minced garlic (about 3 cloves)
1-14 ounce can diced tomatoes, drained
4 cups low sodium chicken broth
1 cup cooked white or brown rice
4 cups kale, packed, coarsely chopped
1/4 cup chopped fresh flat-leaf parsley
Shredded Parmesan cheese, if desired
Salt & pepper


Get full recipe >> Turkey, Kale and Rice Soup @ yellowblissroad.com

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