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

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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