Wednesday, February 1, 2012

healthy turkey with kale soup


Not every day is a beach day in Malibu...we do get rain - sometimes.  And when it does rain, I love cooking a large pot of soup. On this rainy day, I wanted to make a healthy and hearty soup. I have been dying to try the turkey with kale soup that I watched Giada De Laurentiis cook on her show, At Home with Giada. It's one of my favorite cooking shows and I've been lucky enough to spot her several times around Malibu and Pacific Palisades.  She is very pretty and petite in person and has that gorgeous smile!


Anyway, back to my soup. Instead of using wild rice, I tried a multigrain pasta and was very pleased with the results. Like I said before "this is a healthy and hearty soup", one that you won't feel guilty about eating.  Why should you?  It's made with everything good for you, but does not lack in flavor...at all!  If you like Italian food, you will love this soup.


Kale is a form of cabbage and is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.  Kale is tougher than lettuce and a bit bitter.  You do need to remove the leaves from the stem before cutting.  Simply hold stem and slide your fingers upward pulling off the leaves.  It's actually really simple.

I was so glad that I tried this soup, it was so comforting on a rainy day and super tasty too.  My hubby enjoyed it so much, that a few nights later he requested that I make it again.  It's one of his favorites now and mine.

Photo taken in Malibu after the rain
healthy turkey with kale soup
Adapted from At Home with Giada

Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 1 large shallot, chopped
• 2 medium carrots, cut into 1/2-inch pieces (about 1 cups)
• 1 large yellow bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 pound lean ground white turkey meat, broken into small chunks
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon dried marjoram
• 6 cups low-sodium chicken broth, 1 40 oz size (I used Swanson 99% fat free)
• One 15-ounce can diced tomatoes in juice, drained
• 1 cup elbow multigrain pasta
• 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, optional
• 1/4 cup freshly grated Parmesan, optional

Directions
Heat the oil in a large pot over medium-high heat. Add the shallot, onion, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to soften, 8 to 10 minutes. Add the ground turkey and stir until the meat browns nicely, about 5 to 7 minutes. Add the herbs and stir, 1 minute. Add 6 cups broth, and tomatoes, bring to a boil. Stir in the kale and season with salt and pepper to taste. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Meanwhile, cook your pasta separately, according to directions on box. Drain pasta and add to soup.

Ladle the soup into bowls. Sprinkle each serving with flat leaf parsley and grated Parmesan, if using, and serve.

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