Meatball, Kale and White Bean Soup

For the pesto:
Add pine nuts, basil, garlic and cheese to a food processor and blitz until everything is finely chopped. With the food processor is going, begin to add in the olive oil through the feeding tube. You only need enough to bind the sauce and get it to an oozy consistency. Set aside.

For the meatballs:
Preheat oven to 200°C (400°F). Line a baking pan with baking paper and set aside. Mix the chicken mince and pesto. Shape into golf-sized balls and arrange on the baking tray. Cook in the oven for 20 minutes.

For the soup:
In a pot with olive oil, saute onions, carrot and celery until softened and onion becomes translucent, about 10 minutes. Add garlic, chili and thyme and cook for another 2 minutes.

Add stock, beans and lemon juice. Bring to a boil then turn down to a simmer and cook for 10 minutes. Add kale and season to taste. Cook for another 5 minutes.

Ladle into serving bowls, add the meatballs, drizzle with pesto and sprinkle over Parmesan cheese. Serve crusty bread on the side.

If making vegetarian, serve with a drizzle of pesto on top and crusty bread on the side.