Escarole White Bean Soup with Turkey Meatballs - alive magazine

Name: Escarole White Bean Soup with Turkey Meatballs - alive magazine
Ingredients: 1 lb (450 g) lean ground turkey; 1 large free-range egg; 1/2 cup (125 mL) oat bran; 1/3 cup (80 mL) grated Parmesan cheese; 2 tsp (10 mL) dried thyme; 2 garlic cloves, minced; 1/4 tsp (1 mL) black pepper; 2 tsp (10 mL) grapeseed oil or other oil of choice; 1 yellow onion, chopped; 5 cups (1.25 L) reduced-sodium chicken or vegetable broth; 2 Tbsp (30 mL) finely chopped fresh sage or 2 tsp (10 mL) dried sage; 1/4 tsp (1 mL) dried red chili flakes; 1/4 tsp (1 mL) salt; 2 cups (500 mL) cooked or canned navy beans, drained and rinsed; 1 head escarole, roughly chopped; Fresh black pepper, to taste; 2 Tbsp (30 mL) extra-virgin olive oil

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Most winter greens are sold in bunches. One exception is escarole, which grows in a lettuce-like head. It has tender, pale green leaves that are slightly bitter…

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