Name: Braised white beans with chicken meatballs and parmesan
Yield: 4
Ingredients: 500 ml chicken or vegetable stock (2 cups); 2 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 800 gm canned white beans, drained, rinsed under cold water; 2 thyme sprigs; 100 gm thinly sliced curly kale; 40 gm finely grated parmesan, plus extra, to serve; Chicken meatballs; 500 gm minced chicken; 60 gm parmesan, finely grated; 50 gm fine fresh sourdough breadcrumbs; 1 egg, lightly beaten; 1 tbsp thyme

For a vegetarian option, double the white bean recipe and serve it with char-grilled bread drizzled with olive oil and rubbed with garlic.

Ingredients

500 ml chicken or vegetable stock (2 cups)

2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

800 gm canned white beans, drained, rinsed under cold water

2 thyme sprigs

100 gm thinly sliced curly kale

40 gm finely grated parmesan, plus extra, to serve

Chicken meatballs

500 gm minced chicken

60 gm parmesan, finely grated

50 gm fine fresh sourdough breadcrumbs

1 egg, lightly beaten

1 tbsp thyme

Method

Main

1.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.

2.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.

3.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.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz