Rainbow Turkey Soup

Here's a colorful soup filled with vegetables.


  • 2 Tbs butter
  • a few sliced carrots
  • a sliced stalk of celery
  • some chopped garlic
  • thinly sliced kale
  • thinly sliced spinach
  • sliced green beans I used frozen
  • julienned red pepper fresh from our garden!
  • 6 cups turkey broth
  • 1-2 cups wine
  • 1/2 cup sliced black olives
  • some parsley, oregano, thyme, salt and pepper
  • 1/2 cup raw rice
  • Grated Romano or Parmesan cheese


  • Heat the butter and saute the carrots, celery and garlic a few minutes, until softened. Add the kale and spinach. Cover and cook 5 minutes, until the greens wilt.
  • Add the green beans, red pepper, olives, broth, wine, herbs and seasonings.
  • Cover and simmer on low for 1 hour.
  • After an hour add the rice and cook until the rice is done, another 20 minutes or so.
  • Serve with some grated Romano or Parmesan cheese.