2mediumcarrotpeeled and thinly sliced into 1/2-inch-thick rounds
2mediumparsnipspeeled and thinly sliced into 1/2-inch-thick rounds
2mediumzucchinihalved lengthwise and cut into 1/2-inch slices
1mediumleekthinly sliced
8cupsvegetable brothlow-sodium
1cuprice
1bunchkalecenter stem removed and leaves chopped into 1-inch pieces
1bay leaf
2tspsaltkosher
3/4tspblack pepper
Method
Heat oil over medium heat in a stock pot. Add turkey sausage, breaking apart until cooked through. Remove from pot.
Add carrots, parsnips, zucchini and leek and cook for a few minutes, and vegetables are slightly browned.
Add the broth, rice, kale, sausage, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the rice is tender, about 35 minutes. Remove bayleaf. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper or to taste.
