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Vegan Meatball, Cavolo Nero and Cannellini Bean Soup
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Vegan Meatball, Cavolo Nero and Cannellini Bean Soup

This nutritious Vegan Meatball Soup is the perfect comfort food.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, lunch
Cuisine: Italian
Keyword: cannelinni beans, cavolo nero, crushed chilli flakes, fennel, garlic, kale, lemon, olive oil, vegan meatballs, vegetable stock, white onion
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.