1bunchkale (approx. 10 oz)ribs removed and chopped
For the meatballs
Preheat oven to 425°F.
Using an immersion blender or food processor, pureé one can of white beans. Reserve 2 tbsp for the meatballs and set the rest aside for the soup.
In a bowl, combine the ground chicken, fennel seed, allspice, smoked paprika, herbs de Provence, salt, black pepper, garlic, and bean puree. Stir to combine spice and meat evenly.
Using a #100 (2 tsp) cookie scoop, make meatballs and place on a parchment-lined baking sheet. This should make approximately 35 meatballs. Bake in the preheated oven until browned and an internal temperature of 165°F is reached. While baking, prepare the soup.
For the soup
Heat olive oil over medium heat in a 6-quart stockpot or Dutch oven. Add onion, celery, and salt. Slowly sauté until the onion and celery are translucent and soft, 4-6 minutes. Add garlic, red pepper, oregano, and basil. Stir and heat until garlic is fragrant, 1 minute.
Add carrot, potato, one can of whole white beans with the liquid, and chicken stock. Bring to a boil and reduce to a simmer. Simmer until the carrot and potato are cooked, 25-35 minutes.
Once the potatoes and carrots are cooked, add the reserved pureéd beans to the soup. Continue to cook to remove the raw flavor, 15 minutes. Add the kale and baked meatballs to the soup. Allow the kale to wilt and the meatballs to warm through, 6 minutes.