Meatball Soup
Serves 4
INGREDIENTS:
2 tbsp olive oil
6 fresh Italian sausages
1 onion, diced
3 garlic cloves, crushed
1 tsp dried chilli flakes
1 tbsp tomato puree
2 x 400g cans cannellini beans
1,200ml hot chicken stock
200g baby kale, chopped
1 tsp dried oregano
Sea salt and freshly ground black pepper
To serve (optional)
Toasted buttered Ciabatta/bread sliced and rubbed in roasted garlic and topped with a sprinkling of fresh thyme
METHOD:
1. Remove the sausage skin from the sausages and slice them into 1-inch pieces, and mould them into small meatballs.
2. Place a casserole dish over a medium heat and add the olive oil. Fry the meatballs until browned all over, then transfer them onto a plate lined with paper-towel.
3. Stir the onion to the pan (add more olive oil if needed) and cook for about 3 mins until softened, then stir in the garlic and chilli flakes and cook for a further minute. Next stir in 1 tablespoon of tomato puree.
4. Add the Cannellini beans, hot chicken stock, baby kale and dried oregano and return the meatballs – season with sea salt and freshly ground black pepper. Stir and allow to cook for 6-7 minutes, or until the baby kale is cooked.
