Meatball, Kale And White Bean Soup Recipe

Name: Meatball, Kale And White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PESTO:; 1/3 cups Pine Nuts; 2 cups Basil Leaves; 2 teaspoons Minced Garlic; 3/4 cups Parmesan Cheese; Olive Oil, As Needed; FOR THE MEATBALLS:; 500 grams Chicken Mince; 1/4 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

Servings: persons

FOR THE PESTO:
1/3 cups Pine Nuts
2 cups Basil Leaves
2 teaspoons Minced Garlic
3/4 cups Parmesan Cheese
Olive Oil, As Needed
FOR THE MEATBALLS:
500 grams Chicken Mince
1/4 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

1
For the pesto:
2
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.
3
For the meatballs:
4
Preheat oven to 200u00b0C (400u00b0F). 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.
5
For the soup:
6
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.
7
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.
8
Ladle into serving bowls, add the meatballs, drizzle with pesto and sprinkle over Parmesan cheese. Serve crusty bread on the side.
9
If making vegetarian, serve with a drizzle of pesto on top and crusty bread on the side.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE PESTO:, 1/3 cups Pine Nuts, 2 cups Basil Leaves, 2 teaspoons Minced Garlic, and more.

Yes, Meatball, Kale And White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatball, Kale And White Bean Soup

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