Escarole and Cannellini Bean Soup with Turkey Meatballs

Dear Readers,

Escarole and cannellini are two Italian kitchen staples. I always have them on hand and try to create healthy dishes with them. Since it has been so cold outside I decided to turn them into a soup. Easy, nutritious ingredients that have great flavor and texture. To make the soup heartier by adding mini turkey meatballs. Below is my recipe for Escarole and Cannellini Bean Soup with Turkey Meatballs.

Ingredients :
1 lb ground turkey breast
1 egg
2 slices whole wheat bread
1/4 cup water
1/4 cup Locatelli pecorino romano grated cheese
1 tbsp fresh sage (chopped)
1 tsp dried rosemary
1 tsp dried thyme
2 tbsp extra virgin olive oil
3 cloves garlic (minced)
1/2 small yellow onion (chopped)
1 can (15 oz)cannenllini beans (drained and washed)
1 head escarole (washed and chopped into 1 inch pieces)
6 cups chicken broth
1 oz pecorino romano cube of cheese
salt and pepper to taste

Directions:
1-Preheat oven to 350 degrees.
2-In a skillet add 1 tbsp olive oil, garlic and onion. Cook until tender. Set aside.
3-Cut the crust off the whole wheat bread. Put the slices in a bowl and pour the water on top. Let it sit for 5 mins. After the time has elapsed squeeze out excess water.
3-In a large bowl add turkey meat, egg, grated pecorino cheese, sage, thyme, rosemary, squeezed bread, cooked garlic and onion, pinch of salt and pepper. Mix together with hands and form into mini meatballs. Place the meatballs on a baking dish and cook for 30 mins. Set aside.
4-In a large pot add 1 clove of minced garlic and 1 tbsp olive oil. Cook for 1 minute and add the escarole.Add pinch of salt. Cook until escarole is wilted then add the broth, cannellini beans, and turkey meatballs. Bring the soup to a simmer and add the 1 oz of pecorino cheese. Cook for 8 minutes and serve.