AT A GLANCE
For a vegetarian option, double the white bean recipe and serve it with char-grilled bread drizzled with olive oil and rubbed with garlic.
|01||For chicken meatballs, combine ingredients in a bowl, season to taste, form heaped tablespoons of mixture into balls and set aside on an oven tray.|
|02||Bring stock to the simmer in a saucepan over medium heat. Add meatballs in batches and simmer until just cooked (4-5 minutes). Remove with a slotted spoon and set aside. Reserve stock.|
|03||Heat oil in a large saucepan over medium heat. Add onion and garlic and stir occasionally until tender (4-6 minutes). Add beans and thyme, stir to coat, then add reserved stock and simmer until reduced by half (4-5 minutes). Add kale, stir until beginning to soften (1-2 minutes), then add meatballs and stir to warm through. Add parmesan, season to taste, spoon into serving bowls and serve hot with extra parmesan.|