Braised White Beans with Turkey and Parmesan

2 cups chicken broth
2 tbsp Extra Virgin Olive Oil
*1 med yellow onion
4 Garlic cloves
2 cups white beans
1 cup chopped kale
3 tbsp grated parmesan
2 thyme sprigs

Meatballs:
1 lb lean ground turkey
1/4 cup panko
1 egg, lightly beaten
1 tbsp thyme

Careful not to let the stock reduce too much... I ended up drying mine out a bit.

For meatballs, combine ingredients in a bowl, season to taste, form heaped tablespoons of mixture into balls and set aside on a tray.

Bring stock to a simmer in a saucepan over medium heat. Add meatballs in batches and simmer until just cooked (4-5 minutes). Remove with a slotted spoon and set aside. Reserve stock.

Heat oil in a large saucepan over medium heat. Add onion and garlic and stir occasionally until tender (4-6 minutes). Add beans and thyme, stir to coat, then add reserved stock and simmer until reduced by half (4-5 minutes). Add kale, stir until beginning to soften (1-2 minutes), then add meatballs and stir to warm through. Add parmesan, season to taste, spoon into serving bowls.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user ROCKETQUEEN467.