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