Everyone's favorite!
In a large pot over medium-high heat, warm the olive oil.
Add the shallots, carrots and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes.
Add the turkey and break up the meat. Cook and stir until it turns white and begins to color very slightly around the edges, 5 to 7 minutes.
Add the herbes de Provence and stir for 1 minute.
Add the broth, tomatoes and cooked rice and bring to a boil.
Stir in the kale, parsley, 3/4 tsp. of the salt and the pepper.
Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 15 minutes.
Season with the remaining 1/4 tsp. salt.
Ladle the soup into bowls. Sprinkle with the cheese and season with additional salt and pepper as needed. Serve and enjoy!