Prepare veggies: chop carrots and pepper into 1/2in pieces, dice shallots.  Using a large stock pot, heat oil over medium-high heat.  Add carrots, pepper, shallots; continue to stir to avoid burning, for 8-10 minutes. 

Add turkey, cook until it begins to turn white and becomes brown on edges.  Add Italian seasoning; stir to combine. 

Drain tomatoes and add to pot along with broth and cooked rice. Bring to a boil and add in kale, 1/2 tsp salt and pepper.  Reduce heat and allow to simmer for 10-15 minutes, until veggies have softened.  

Serve seasoned with parsley and parmesan cheese; grapes on the side.