• 3 T olive oil
• ½ lb ground turkey sausage
• 1 onion, finely chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, finely chopped
• 1 ½ t cumin seeds
• ½ t crushed red pepper flakes
• 10 c low-salt vegetable or chicken broth
• 1 c long- or short-grain brown rice
• ½ lb spinach, roughly chopped
• ½ lb Swiss chard or kale, center ribs and stems removed, roughly chopped
• Kosher salt
• 2 T fresh lemon juice

Heat oil in a large pot over medium-high heat. Add sausage and cook, breaking up into small pieces with a wooden spoon, until browned, about 5 minutes. Transfer sausage to a plate. Add onion, carrot, and celery to pot and cook, stirring occasionally, until onion is soft, about 8 minutes. Add garlic, cumin, and pepper flakes and cook, stirring constantly, for 1 minute.

Add broth and rice. Bring to a boil. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes. Add reserved sausage, spinach, and Swiss chard. Season soup to taste with salt and cook until greens are tender, about 5 minutes. Stir in lemon juice.

bon appétit