Sauté the Vegetables:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are softened.

Add the Garlic and Spices:

• Add the minced garlic, dried thyme, dried rosemary, salt, and pepper to the pot. Stir and cook for another 1-2 minutes until the garlic becomes fragrant.

Add the Broth and Rice:

• Pour in the chicken or vegetable broth and add the bay leaf. Stir to combine. Bring the soup to a boil, then reduce the heat to a simmer.
• Add the rice to the soup and cook for about 15-20 minutes, or until the rice is tender and the soup is fragrant.

Add the Turkey and Greens:

• Stir in the shredded or diced turkey and the chopped spinach or kale (if using). Simmer for another 5-7 minutes, allowing the turkey to heat through and the greens to wilt.

Adjust the Flavor:

• Taste the soup and adjust the seasoning, adding more salt, pepper, or herbs if needed.
• For added brightness, you can stir in a tablespoon of fresh lemon juice at the end.

Serve:

• Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with a side of crusty bread or crackers for a complete meal.