Cavolo nero, meat­ball & can­nellini soup

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SERVES 4 PREP 15 mins COOK 25 mins EASY G

2 tbsp olive oil or rape­seed oil 6 sausages (we used Cum­ber­land)

1 red onion, chopped

3 gar­lic cloves, crushed

½-1 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 ½ 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.

GOOD TO KNOW fi­bre • vit c • 2 of 5-a-day

PER SERV­ING 470 kcals • fat 27g • sat­u­rates 8g • carbs 34g • sug­ars 6g • fi­bre 6g • pro­tein 19g • salt 2.3g

£1.31 per serv­ing

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