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
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.
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.
