Cavolo nero, meatball & cannellini soup
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Cavolo nero, meatball & cannellini soup

By Cassie Best

Contains pork – recipe is for non-Muslims only

This moreish, filling soup is so satisfying, and ready in just 40 minutes. Make a big batch and keep it in the freezer for busy nights

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 470
  • fat 27g
  • saturates 8g
  • carbs 34g
  • sugars 6g
  • fibre 6g
  • protein 19g
  • salt 2.3g

Ingredients

  • 2 tbsp olive oilor rapeseed oil
  • 6 sausages(we used Cumberland)
  • 1 red onion
  • 3 garlic cloves, crushed
  • 1?2-1 tsp chilli flakes(optional)
  • 200g bag cavolo nero, kale or other hardy greens, chopped
  • 2 x 400g cans cannellini beans
  • 1 chicken stock cube
  • 1 lemon, zested, plus juice of 1?2

Method

  1. Heat the oil in a large pan and squeeze the sausagemeat into the pan in rough meatball shapes – you should get about five meatballs from each sausage. Discard the sausage skins. Fry the meatballs until browned all over, then scoop onto a plate. Add the onion to the pan and cook for about 8 mins until softened, then stir in the garlic and chilli flakes (if using) and cook for a further minute.

  2. Add the remaining ingredients to the pan along with the meatballs and 700ml hot water. Season and stir, then cover and simmer for 8-10 mins until the greens have wilted and the meatballs are cooked through. Add a little more water if you want a soupier consistency. Serve in shallow bowls with crusty bread.

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