Bean and Orzo Soup with meatballs 

This hearty soup makes a great lunch or dinner meal. It comes together quickly and is sure to please.
Bean and Orzo Soup with meatballs
(Makes 8 servings)
INGREDIENTS
2 tbsp olive oil
1 large onion diced
1 medium leek, white and light green part only sliced
1 small parsnip peeled and diced
3 celery stalks diced
2 large garlic cloves chopped
¼ tsp crushed red pepper
1 can cannellini beans drained
1 cup orzo pasta
5 cups chicken stock
Juice of one lemon
1 package fresh spinach or kale
20 cocktail meatballs thawed
salt and pepper to taste
(optional grated cheese on top)
Directions
Heat oil in a soup pot and fry the onion for 2-3 minutes on medium heat
Add the leek, parsnip and celery and cook 6-7 minutes until tender
Stir in the garlic and chili flakes and cook for 2 minutes
Add the beans, orzo and chicken stock and bring it to a boil. Simmer 10-12 minutes until the pasta is al dente.
Stir in the lemon juice and spinach.
Cover and cook until the spinach wilts
Add the meatballs, salt and pepper to taste and cook a few more minutes until meatballs are heated through.