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 to much cheese right?
I don’t even know where to start with this Meatball, Kale and White Bean Soup. Do I start with the simplicity of the soup that is packed with vegetables and then seasoned with thyme, a touch of chilli and brightened up with a squeeze of lemon? Or do I start with the meatballs that bake whilst you make the soup? Or do I start with the fresh basil pesto that adds a so much flavour and freshness? What I’m trying to say is this soup ticks all the boxes. It’s fast, fresh, light, comforting and healthy! Wheeew we got there in the end.
If I urge you to do one thing in life, it is to not skip the basil pesto (or cheese for that matter). It’s super super simple to make, leftovers can be stored in the fridge for up to a week (if it last that long) and it really take this Meatball, Kale and White Bean Soup to whole other level.
If kale really doesn’t do it for you (no judgement) then any leafy green would work. The best, in my opinion, is silverbeet.
Make sure you pin this Meatball, Kale and White Bean Soup for later!
If you enjoyed this recipe then be sure to check out these other comforting soups!
Borsch – can’t be beet, it’s packed full of vegetables and beans making it a nutrition powerhouse.
Detox Turmeric Lentil Soup – comforting and hearty but won’t leave you feeling sick and bloated instead it’s helping and healing your body!
Curry Laksa Soup – a Malaysian delight, packed full of flavour and textures!
If you make this recipe, be sure to tag me on Instagram @tillyeats. I love seeing your creations!
- 1/3 cup pinenuts
- 1 basil plant*
- 2 tsp minced garlic
- 3/4 cup parmesan cheese
- olive oil
- 500 grams chicken mince
- 1/4 cup basil pesto
- 2 onions, sliced
- 2 carrots, diced
- 4 celery stalks, diced
- 6 cloves of garlic, minced
- 1 tsp dried thyme
- 1 tsp chilli flakes
- 4 cups quality vegetable stock
- 1 lemon, juiced
- 4 cups kale, chopped
- salt and pepper
- parmesan cheese to serve
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.
Preheat oven to 200°C/400°F. Line a baking pan with baking paper and set aside. Mix together 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, saute in olive oil the onions, carrot and celery until softened and the onion becomes translucent- about 10 minutes. Add the garlic, chilli and thyme and cook for a further 2 minutes.
Add the stock, beans and lemon juice. Bring to a boil then turn down to a simmer and let cook for 10 minutes. Add the kale and season to taste, let cook for a further 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.
*Basil plants are sold in supermarkets in Australia if your supermarket doesn't sell them just buy a sleeve of basil. Or roughly 2 cups worth