Cavolo Nero meatball and cannellini bean soup

• olive oil↗2 tbsp tbsp

  or rapeseed oil

• sausages6

  (we used Cumberland)

• red onion↗1
• garlic cloves↗3

  minced

• chili pepper flakes1⁄2-1 tsp tsp

  (optional)

• black cabbage↗200g bag g

  kale or other sturdy leafy vegetables, sliced

• cannellini beans↗2 x 400g cans
• chicken stock cube↗1
• lemon↗1

  zest, plus juice ½

Step-by-step instructions

1. 1

   Heat the oil in a large pan and squeeze the sausage meat into the pan, forming coarse meatballs – about five meatballs per sausage. Discard the sausage casings. Fry the meatballs until golden brown on all sides, then transfer them to a plate. Add the onion to the pan and cook for about 8 minutes until softened, then add the garlic and dry chili pepper (optional) and cook for another minute.

2. 2

   Add the remaining ingredients to the pan together with the meatballs and 700 ml hot water. Season, stir, then cover and simmer for 8‑10 minutes until the leaves wilt and the meatballs are cooked through. If needed, add a little more water to achieve a thinner consistency. Serve in shallow dishes with crusty bread.