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Cavolo nero, meatball & cannellini bean soup in a bowl

Cavolo nero, meatball & cannellini soup

A star rating of 4.2 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal470
fat27g
saturates8g
carbs34g
sugars6g
fibre6g
protein19g
salt2.3g
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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

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2018

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Overall rating

A star rating of 4.2 out of 5.12 ratings
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