Ribollita with Italian pork meatballs

Recipes / Soups

Load up on winter veg in this hearty ribollita with Italian pork meatballs.

Recipe «Ribollita with Italian pork meatballs» presented in category Recipes / Soups, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 4 Italian-style pork and fennel sausages, casings removed, 1/4 cup olive oil, 1 large carrot, finely chopped, 1 large celery stalk, finely chopped, 1 large onion, finely chopped , 1 rosemary sprig, 1 bay leaf, 1 tsp dried chilli flakes , 1 tsp ground fennel, 400g can chopped tomatoes, 1L Massel chicken style liquid stock, 1 bunch cavolo nero, trimmed, shredded, 1 zucchini, finely chopped, 400g can cannellini beans, 4 slices sourdough, torn into chunks, 1/3 cup grated parmesan.

Ingredients:

  • 4 Italian-style pork and fennel sausages, casings removed 
  • 1/4 cup olive oil 
  • 1 large carrot, finely chopped 
  • 1 large celery stalk, finely chopped 
  • 1 large onion, finely chopped 
  • 1 rosemary sprig 
  • 1 bay leaf 
  • 1 tsp dried chilli flakes 
  • 1 tsp ground fennel 
  • 400g can chopped tomatoes 
  • 1L Massel chicken style liquid stock 
  • 1 bunch cavolo nero, trimmed, shredded 
  • 1 zucchini, finely chopped 
  • 400g can cannellini beans 
  • 4 slices sourdough, torn into chunks 
  • 1/3 cup grated parmesan 
  • Juice of 1 lemon 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Stir lemon juice through the soup, ladle into bowls and serve with croutons.