Tuscan bread soup with meatballs

SERVES 4

INGREDIENTS

FOR THE SOUP

1 tbsp olive oil

2 celery stalks, chopped

100g diced courgette

½ tsp red chilli flakes

1 garlic clove, sliced

600ml tomato passata

2 sprigs rosemary

1 tbsp chopped parsley

500ml vegetable stock

70g stale bread (about 2 slices) Salt and freshly ground black pepper

FOR THE MEATBALLS

3 tbsp grated Parmesan

100g minced pork

100g minced beef

2 spring onions, finely chopped

1 garlic clove, chopped

1 tsp chopped rosemary

2 tsp chopped thyme

Salt and pepper

A generous handful of baby spinach leaves Chopped parsley, to serve

Grated parmesan, to serve

METHOD

1 For the soup, heat the oil in a large saucepan, add in celery, courgette, red chilli and garlic together and sauté for about 5 minutes, stirring from time to time.

2 Add the passata, rosemary, parsley and stock. Bring to the boil.

3 Reduce the heat and leave to simmer for 10 minutes. Season with salt and freshly ground black pepper.

4 Add in the stale bread and simmer for 10 minutes. When thickened, blend until smooth. Blend the soup until smooth.

5 For the meatballs, combine the Parmesan, pork, beef, spring onions, garlic, rosemary and thyme into a bowl and mix well. Season with salt and pepper. Dampen your hands and shape into walnut-size meatballs.

6 Heat a frying pan with oil, and place all the meatballs in. Cook until golden on all sides. Slice one in half to check that they are cooked.

7 To freeze, leave the soup and meatballs to cool completely. Freeze in separate containers. To serve, thaw completely.

8 Bring the soup to the boil, add spinach leaves and then reduce to a simmer. Add the meatballs and continue to heat.

9 Ladle into soup bowls. Sprinkle over the chopped parsley, some Parmesan and serve.