1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onions, celery and carrot and sauté for about 5 minutes. Add ground turkey, Italian seasoning and 1 tsp salt and pepper to taste. Sauté for 3-5 minutes until the meat has browned.
3. Add broth and rice; bring to a boil. Reduce heat to low, cover and simmer for about 20-30 minutes.
4. Add in kale and lemon juice and stir to wilt. Taste and add more salt and pepper as needed.
5. Serve in bowls, topped with lemon zest and chopped parsley

Prep Time: 15 minutes

Total Time: 45

Serves: 4-6