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.
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