Vegan Meatball, Cavolo Nero and Cannellini Bean Soup
This nutritious Vegan Meatball Soup is the perfect comfort food.
Servings: 4 people
Heat the oil in a large sauce pan and fry the meatballs until they are browned and crisp all over. Transfer them to a bowl for later.
In the same pan, fry the onions and fennel with a little salt. Cook on a medium heat for 5 - 10 minutes until they are translucent.
Add the minced garlic and cook for a further minute or two before adding the vegetable stock, cannellini beans cooked meatballs and cavolo nero to the pan. Cover and leave to simmer for 10 minutes.
Before serving, add in a squeeze or two of lemon to the broth.
Sprinkle over some lemon zest, the crushed chilli flakes and fennel fronds if you have them.