Cavolo nero, meatball & cannellini bean soup in a bowl

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

Prep Time:15 mins
Cooking Time: 25 mins
Easy
Serves 4

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 sausage meat 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.