Recipe information
Ingredients for - Cavolo nero, meatball & cannellini soup
1. 2 tbsp olive oil or rapeseed oil -
2. 6 sausages (we used Cumberland) -
5. 1⁄2-1 tsp chilli flakes (optional) -
6. 200g bag cavolo nero , kale or other hardy greens, chopped -
7. 2 x 400g cans cannellini beans -
9. 1 lemon , zested, plus juice of 1⁄2 -
How to cook deliciously - Cavolo nero, meatball & cannellini soup
1. Stage
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. Stage
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.
