Tuscan White Bean and Kale Soup with Herb-Infused Turkey Meatballs

The night before: Rinse 1 cup dried white beans and place in a large bowl. Cover with cold water by at least 2 inches. Soak overnight (8-12 hours).

Drain and rinse the soaked beans. Transfer to a pot, cover with fresh water by 2 inches, add 1/2 tsp salt, and bring to a boil. Reduce heat and simmer for 30 minutes until just tender but not mushy. Drain and set aside.

Mince 2 cloves of garlic. Finely chop 1 tsp fresh rosemary, 1 tsp fresh thyme, and 1/2 tsp fresh sage.

In a medium bowl, combine 8 oz ground turkey, 1/4 cup fresh breadcrumbs, 1 small egg, the minced garlic, chopped herbs, 1/4 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined.

Form the mixture into 12 small meatballs (about 1 tablespoon each). Place on a plate, cover, and refrigerate for 15 minutes to firm up.

Meanwhile, prepare vegetables: Dice 1 medium yellow onion. Peel and dice 1 large carrot. Dice 1 large celery stalk. Thinly slice the remaining 2 cloves of garlic. Dice 1/2 small fennel bulb, discarding the tough core.

Wash 1 bunch lacinato kale, remove tough stems, and roughly chop the leaves.

Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrot, celery, and fennel. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened but not browned.

Add the sliced garlic, 1/4 tsp red pepper flakes, and remaining 1/4 tsp salt. Cook for 1 minute until fragrant.

Pour in 4 cups chicken broth, add 1 bay leaf and 1 parmesan rind. Bring to a simmer and cook for 15 minutes to develop flavor.

While soup simmers, heat remaining 1 tbsp olive oil in a large nonstick skillet over medium heat. Add the turkey meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature of 165°F). Remove from heat.

Add the cooked beans and chopped kale to the simmering soup. Cook for 5 minutes until kale is wilted and tender.

Zest 1/2 lemon and set aside. Squeeze the juice from the lemon half into the soup.

Remove the bay leaf and parmesan rind from the soup. Taste and adjust seasoning with salt and pepper if needed.

Gently add the cooked meatballs to the soup and simmer for 2 minutes to warm through.

Ladle the soup into bowls, sprinkle with lemon zest, and serve immediately.