Rustic Vegetable Soup with White Beans and Spicy Herbed Meatballs
Ingredients: ( serves about 8 )
-In a large bowl, gently combine all meatball ingredients with hands until well mixed through; roll into bite-sized meatballs, and set aside while beginning the soup.
-In a large soup pot set over medium heat, add the butter and the oil; once melted together, add the onion, carrots, celery, parsnip and fennel; stir gently and allow to sweat for about 3-4 minutes; next, add the Italian seasoning, salt, pepper and minced garlic, and allow to become aromatic; once fragrant, add the hot beef (or chicken) stock to the pot, and gently stir to blend all ingredients; allow for soup to begin to simmer and gently bubble, and then begin adding the meatballs into the hot soup; once all are added, give a gentle stir to move the meatballs around a bit; next, add the white beans, and allow to simmer on medium-low with the lid slightly askew for about 45 minutes, stirring occasionally.
-After 45 minutes, turn off heat from under soup; add the basil, parsley, kale, lemon juice and zest, and give a gentle stir to incorporate; allow soup to sit for 5-10 minutes.
-Ladle soup into bowls and garnish with a generous sprinkling of the shaved Parmesan cheese and enjoy with a thick slice of the crusty bread.