Cavolo nero, meatball & cannellini soup Learn now
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
Ingredients
● 2 tbsp olive oil or 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
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Method
STEP 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.
STEP 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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