- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 470
- Carbohydrate Content: 34g
- Fat Content: 27g
- Fiber Content: 6g
- Protein Content: 19g
- Saturated Fat Content: 8g
- Sodium Content: 2.3g
- Sugar Content: 6g
Cavolo nero, meatball & cannellini soup Recipe
Cavolo nero, meatball & cannellini soup is a Soup recipe for 4 people, takes only 25 mins; recipe has olive oil, sausage and red onion.
Ingredients
- Garlic Clove - 3 garlic cloves, crushed
- Olive Oil - 2 tbsp olive oil or rapeseed oil
- Red Onion - 1 red onion
- Lemon - 1 lemon, zested, plus juice of 1/2
- Chilli Flakes - 1/2-1 tsp chilli flakes (optional)
- Chicken Stock Cube - 1 chicken stock cube
- Cavolo Nero - 200g bag cavolo nero, kale or other hardy greens, chopped
- Sausage - 6 sausages (we used Cumberland)
- Cannellini Beans - 2 x 400g cans cannellini beans
Instructions
- 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.Frythe 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.