Low in calories, quick to prepare, and virtually no cleanup! All good reasons to love this slimming soup. Not to mention that it's all in one dish!
* Ingredients :
° 30 ml (2 tablespoons) olive oil
° 1 pound (500 g) lean Italian minced turkey
° 500 ml (2 cups) chopped yellow onion
° 2 medium red bell peppers, diced (500 ml [2 cups])
° 5 ml (1 teaspoon) of salt
° 1/2 teaspoon (2.5 ml) ground black pepper
° 5 finely minced garlic cloves
° 1 can (900 ml [4 cups]) chicken broth
° 1 can (28 oz/796 ml) Muir Glen Fire Roasted Crushed Tomatoes, undrained
° 1/2 cup (125 ml) uncooked long-grain white rice
° Chopped fresh Italian parsley leaves (flat leaves) and mozzarella cheese if desired
* steps :
1
In a 4.7 L (5 quart) Dutch oven, heat the oil over medium-high heat. Add turkey, onion, pepper, salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, until turkey loses its pink color and onions are translucent. Stir in garlic. Cook for 1 minute.
2
Add broth and tomatoes. increase the temperature to high; Bring the mixture to a boil, stirring frequently.
3
Stir in rice. Back to boiling. Cover and reduce to medium-low heat. Cook for 20 to 25 minutes or until rice is tender. Garnished with parsley and cheese.
