This is a simple, nourishing dish. You’ll need 2 cups chicken or vegetable stock, 1 dsp olive or coconut oil, 1 onion finely chopped, 3 cloves garlic crushed, 800g home cooked cannelini beans (these freeze well so cook up batches and freeze for recipes like this), 2 thyme sprigs, 100g thinly sliced kale or baby spinach leaves, 40g grated parmesan plus extra to serve. For Meatballs: 500g Free range no preservative chicken mince, 60g grated parmesan, 50g polenta, 1 egg lightly whisked, 1 TBsp thyme leaves. Combine meatball ingredients in a bowl and make into walnut sized balls. Bring stock to boil and simmer meatballs in batches then set aside. Heat some oil and cook onion and garlic for a couple of minutes, then add beans and thyme, stir, add the left over stock and simmer until reduced by half. Add greens until softened, then meatballs until warmed. Serve in bowls with extra parmesan. This covers our bases for protein, greens and legumes for fibre. The garlic and onion helps your immune system stay strong as does homemade chicken stock. The parmesan is plain delicious! If you want it more soupy don’t reduce the stock. Enjoy.