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Vegan Meatball, Cavolo Nero and Cannellini Bean Soup
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5 from 1 vote

Vegan Meatball, Cavolo Nero and Cannellini Bean Soup

This nutritious Vegan Meatball Soup is the perfect comfort food.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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

Ingredients

  • 2 tablespoon olive oil
  • 16 vegan meatballs
  • 1 white onion thinly sliced
  • 1 bulb fennel thinly sliced
  • 3 cloves garlic minced
  • 750 millilitres vegetable stock
  • 2 tins cannellini beans
  • 200 grams cavolo nero (or other leafy green vegetables) roughly chopped
  • 2 teaspoon crushed chilli flakes
  • 1 lemon juice and zest

Instructions

  • 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.