Cavolo nero, meatball & cannellini soup

cannellini beans cavolo nero easy midweek meals fibre freezable soups meatball midweek meals soup winter soups

N/A

Source

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

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.