Portuguese Kale Soup

Ingredients:

• 250 g of ground turkey
• 450 g fresh kale (rinsed) or 1 pack (280 g) frozen chopped kale (defrosted and drained)
• 1/2 cup dry long-grain white rice
• 1 large onion, chopped
• 1 large clove of garlic, chopped
• 1 teaspoon olive oil
• 2 cans (400 ml each) low-sodium chicken broth
• 4 tbsp of water
• 2 carrots, sliced ​​into circles
• 1 teaspoon crushed dried marjoram leaves
• 1/2 tsp salt
• 1/8 tsp pepper

Preparation:

1. In a large saucepan, cook the ground turkey, onion, and garlic over medium-low heat until softened, about 10 minutes.
   
   If using fresh cabbage, trim the stems and cut them into 1 cm pieces. Set the stem pieces aside. Coarsely chop the fresh leaves.
2. Pour chicken broth, 4 cups of water, carrots, marjoram, salt, pepper, and chopped fresh kale or frozen kale (if using) into a saucepan. Bring to a boil.
   
   Reduce heat, cover, and simmer for another 15 minutes. If using fresh cabbage, add the leaves to the pan along with the rice at this point. Bring to a boil. Reduce heat, cover, and simmer for another 15 minutes, until the rice is tender.