Best Cavolo Nero Meatball Cannellini Soup Recipes

CAVOLO NERO AND CANNELLINI BEAN SOUP

Cavolo Nero and Cannellini Bean Soup image

Asolid Tuscan-style soupincludes an Italian variety of kale, cavolo nero, that has crinkly leavesand a near-spicy bite (look for the greenat farmers' markets or gourmet groceries);the dish gets significant protein fromcannellini beans.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

1 1/2 pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped red onion
3 garlic cloves, thinly sliced
1 dried red chile, crumbled
1/2 teaspoon fennel seeds
4 cups homemade or low-sodium store-bought chicken stock
8 ounces dried cannellini beans, soaked according to package instructions
1 medium tomato, seeded and finely chopped (about 3/4 cup)
1/4 teaspoon coarse salt
Freshly ground pepper
1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted

Steps:

Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge kale into ice bath. Drain.
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.
Stir in stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.
Add kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until kale is tender, about 5 minutes. Divide bread and soup among 4 bowls.

Nutrition Facts : Calories 290 g, Cholesterol 7 g, Fat 7 g, Fiber 4 g, Protein 13 g, Sodium 687 g

CAVOLO NERO, MEATBALL & CANNELLINI SOUP

Cavolo nero, meatball & cannellini soup image

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

Provided by Cassie Best

Categories Dinner, Main course, Soup, Supper

Time 40m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 470 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 2.3 milligram of sodium