You know it's good when my picky hubby will eat it.

Last night hubby asked for me to make Fried Wontons (Hong Kong to be exact...which I'm not a huge fan of, so I decided to make a soup to that I may enjoy. I made a Turkey, Spinach, and Brown Rice Soup. Love this soup so light yet filling, not greasy, very simple and good for you along with good for your soul on a cold night.

Turkey, Spinach and Brown Rice Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 Large onion chopped or 5 to 6 large shallots, chopped
• 3 medium carrots, cut into 1/2-inch pieces
• 1 large red bell pepper, cut into 1/2-inch pieces
• 8 ounces ground white turkey meat, broken into small chunks
• 1 Tbs of Thyme, 1 Tbs garlic powder and and salt or 1 tbs herbes de Provence
• 4 cups low-sodium chicken broth, plus more as needed
• One 15-ounce can diced tomatoes in juice, drained
• 1 cup cooked brown rice
• About 4 packed cups of chopped spinach
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan, optional for topping

Directions

Heat the oil in a large pot over medium-high heat. Add the onions, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbs  and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the spinach and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 30-45 minutes. Season with the remaining 1/4 teaspoon salt.Ladle the soup into bowls. Sprinkle each serving with Parmesan, if using, and serve

Encouragement to chew on:

Insist on yourself. Never imitate.