Preheat oven to 375 degrees F (190 degrees C).
Brown Rice (2/3 cup)
to small saucepan with one cup of cold water. Stir, bring to a boil over high heat, cover and lower heat to a simmer. Cook for 28 minutes or until rice is tender. Remove from heat, fluff rice, and keep covered until plating.
Meanwhile, finely chop the
. Place in a medium bowl. Peel and cut
into half inch dice, and add to bowl.
Red Bell Pepper (1)
in half and discard stem, seeds, and pith. Slice into thin slices lengthwise and then across to make small diced pieces. Chop
Fresh Parsley (1/3 cup)
, leaves only, and set aside. Discard stems.
In a second small bowl, mix two cups of warm water with
Chicken Base (2 pckg)
to make broth and hold.
Olive Oil (1 Tbsp)
in a medium saucepan over medium high heat. Add the shallots, carrot, and red bell pepper. Saute, stirring often, until vegetables begin to brown and soften, about six minutes.
Ground Turkey (8 oz)
Herbes de Provence (1/2 Tbsp)
. Stir until meat turns white and begins to color slightly, about five minutes.
Add the broth and
Canned Tomatoes (15 oz)
. Bring to a boil over high heat. Stir in the
Kale (6 3/4 cups)
and reduce heat to medium low. Simmer for ten minutes until vegetables are very tender.
Stir in the fresh parsley and cooked rice. Season with
Salt (1/2 Tbsp)
Ground Black Pepper (1/4 tsp)
. Cover until ready to plate.
Using your hands, moisten the outside of baguettes with a little bit of water. Place in oven directly on wire rack and bake for three minutes. Remove from oven.
Distribute the soup evenly between two bowls. Serve soup topped with
Parmesan Cheese (2 Tbsp)
on the side.