Cavolo nero, meatball & cannellini bean soup in a bowl

Cavolo nero, meatball & cannellini soup

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(6 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4

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

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal470
  • fat27g
  • saturates8g
  • carbs34g
  • sugars6g
  • fibre6g
  • protein19g
  • salt2.3g
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  • 2 tbsp olive oil or rapeseed oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

  • 2 x 400g cans cannellini beans
  • 1 chicken stock cube
  • 1 lemon, zested, plus juice of 1⁄2



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. 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. 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.

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Comments, questions and tips

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18th Nov, 2018
Delicious! Used butter beans but still ended up great - the cavolo Nero really soaks up all the flavours.
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