"Stuffed Bell Pepper" Soup with Turkey, Rice, Spinach, Dill & Parmesan

Directions

1. Warm a little oil in a medium saucepan over medium-high heat.
2. Add the ground turkey with salt and pepper; cook, breaking it apart, until browned and crumbly, about 3–4 minutes, then transfer to a plate.
3. Wash and dry all produce. Dice celery and carrot and place them in a bowl.
4. Seed and slice the bell pepper, then add it to the bowl with the celery and carrot. Dice the onion and add to the bowl as well.
5. Return the pan to heat, add a bit more oil, and sauté the vegetables until they start to soften, about 3–4 minutes. Add minced garlic to the bowl.
6. Return the turkey to the pan and add broth, tomatoes, and rice; stir to combine and bring to a boil over high heat.
7. Reduce heat to low and simmer, stirring occasionally, until the rice is tender and vegetables are softened, about 12 minutes.
8. Roughly chop the spinach and place in a separate bowl; shave the dill leaves from the stems and mince them, adding to the spinach.
9. When the soup is done, add spinach and dill to the pan in batches, waiting for the spinach to wilt slightly before adding the next portion; stir to combine and remove from heat.
10. Finely grate Parmesan and sprinkle on top before serving.