For a vegetarian option, double the white bean recipe and serve
it with char-grilled bread drizzled with olive oil and rubbed with
500 ml (2 cups)chicken or vegetable stock2 tbspolive oil1onion, finely chopped3garlic cloves, finely chopped800 gmcanned white beans, drained, rinsed under cold water2thyme sprigs100 gmthinly sliced curly kale40 gmfinely grated parmesan, plus extra, to serveChicken meatballs500 gmminced chicken60 gmparmesan, finely grated50 gmfine fresh sourdough breadcrumbs1egg, lightly beaten1 tbspthyme
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.
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.
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.