Ribollita with Italian pork meatballs
Ingredients • 4 (about 400g) Italian-style pork and fennel sausages, casings removed • 1/4 cup (6…
Ingredients
• 4 (about 400g) Italian-style pork and fennel sausages, casings removed
• 1/4 cup (60ml) 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 (4 cups) chicken stock
• 1 bunch cavolo nero, trimmed, shredded
• 1 zucchini, finely chopped
• 400g can cannellini beans
• 4 slices sourdough, torn into chunks
• 1/3 cup (25g) grated parmesan
• Juice of 1 lemon
Method
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.
