The Pioneer Woman Tasty Kitchen
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Meatball, Kale and White Bean Soup

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Level: Easy

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Description

In need of a cosy meal? Then give me a kale-lelujah for this Meatball, Kale and White Bean Soup with extra Parmesan cheese because you can never have too much cheese, right?

Ingredients

  • FOR THE PESTO:
  • ⅓ cups Pine Nuts
  • 2 cups Basil Leaves
  • 2 teaspoons Minced Garlic
  • ¾ cups Parmesan Cheese
  • Olive Oil, As Needed
  • FOR THE MEATBALLS:
  • 500 grams Chicken Mince
  • ¼ cups Pesto
  • FOR THE SOUP:
  • Olive Oil, As Needed
  • 2  Onions, Sliced
  • 2  Carrots, Diced
  • 4 stalks Celery, Diced
  • 6 cloves Garlic, Minced
  • 1 teaspoon Chili Flakes
  • 1 teaspoon Dried Thyme
  • 4 cups Quality Vegetable Sock
  • 1 can (15 Oz. Or 425g Size) White Beans, Drained
  • 1  Lemon, Juiced
  • 4 cups Kale, Chopped
  • Salt And Pepper
  • Parmesan Cheese, To Serve

Preparation

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.

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