Heat 1 tablespoon oil in a wide pot over medium-high heat. Add the turkey and cook, breaking it up as it cooks, for 15 minutes until browned and cooked through—season with salt and pepper and transfer to a bowl.

Add the celery and onion to the same pot and cook over medium-high heat for 6–8 minutes until just beginning to soften.

Melt the butter into the aromatics. Once bubbly, add the crushed red pepper, thyme, celery salt, and fennel pollen. Cook for 1 minute or until fragrant. Season with salt and pepper.

Add the drained beans to the pot along with the cooked turkey and stir to combine. Pour in the water or stock and bring to a boil. Reduce heat and simmer for 30 minutes. Taste and season the broth to your preferences. Stir in the arugula and cook for 5 minutes until wilted. Turn off the heat.

While the greens and beans are simmering, prepare the garlic-dill oil. Pour the oil into a small saucepan and turn the heat to medium-low heat. Add the crushed garlic and dill and cook, stirring occasionally, for 10 minutes or until fragrant. Turn off the heat and let stand for 5 minutes.

Transfer the mixture to a food processor or blender and pulse until completely blended. Transfer to a bowl and season with salt. Note: you may need to stir or whisk before serving to incorporate the mixed dill into the oil. If you'd like more refined oil, strain through a sieve and discard the solids.

Ladle the greens and beans into shallow bowls. Drizzle the garlic-dill oil on top. Enjoy!