Load up on winter veg in this hearty ribollita with Italian pork meatballs.
- Roll sausage meat into 20 meatballs. Heat 1 tbs oil in a saucepan over medium-high heat and cook meatballs, turning, for 3-4 minutes until browned, then set aside.
- Reduce heat to medium, add 1 tbs oil, carrot, celery, onion, rosemary and bay leaf and cook, stirring occasionally, for 8 minutes or until softened and slightly golden. Add chilli and fennel, and cook for 1 minute or until fragrant. Add tomatoes and stock with 1 cup (250ml) water. Return meatballs to pan, then partially cover with a lid and simmer for 30 minutes or until slightly reduced, adding cavolo nero, zucchini and beans in the final 10 minutes.
- Meanwhile, preheat grill to medium. Drizzle remaining 1 tbs oil over bread and grill, turning, for 5 minutes or until slightly golden. Sprinkle with parmesan and grill for a further 4 minutes or until melted and golden. Remove and cool slightly.
- Stir lemon juice through the soup, ladle into bowls and serve with croutons.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set