Cavolo nero, meatball & cannellini bean soup in a bowl

Cavolo nero, meatball & cannellini soup

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 15 mins Cook: 25 mins

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

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal470
  • fat27g
  • saturates8g
  • carbs34g
  • sugars6g
  • fibre6g
  • protein19g
  • salt2.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Lemon

    Lemon

    le-mon

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.