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Meatball Stew With Orzo And White Beans

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Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 medium leek white and light green parts only, sliced
  • 1 small parsnip peeled and diced
  • 3 celery stalks diced
  • 2 large garlic cloves finely chopped
  • ½ teaspoon red chilli flakes
  • 1 x 400 g 14 oz cannellini beans
  • 100 g 1 cup orzo
  • 1.25 litres 5 cups chicken stock
  • Juice of 1 lemon
  • 100 g 3.5 oz Cavolo Nero (Tuscan kale)
  • 20 oven-baked meatballs
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a Dutch oven or large stockpot and fry the onion for 2-3 minutes over medium heat until it softens.
  • Add the leek, parsnip and celery and continue to cook for 6-7 minutes, stirring occasionally, until the veggies soften.
  • Stir in the garlic and red chilli flakes and continue to cook for another minute.
  • Add the cannellini beans, orzo and chicken stock. Bring to a boil, lower the heat and simmer for 10-12 minutes until the orzo is al dente.
  • Stir in the lemon juice and cavolo nero and cover the pot with a lid. Simmer for another 2 minutes until the kale wilts.
  • Add the meatballs to the pan, season to taste and serve as is or with your favourite crusty bread.