Winter Vegetable and Meatball Stew
Equipment
- Large pan
- Large saucepan
- Spatula
Ingredients
- 6 sausages
- 1 tsp fennel seeds roughly ground
- 4 tbsp olive oil
- 1 large onion finely sliced
- 2 small leek sliced
- 3 sticks celery sliced
- 2 cloves garlic finely sliced
- 1/2 head celeriac peeled and diced
- 1 litre chicken stock
- 200 g cavelo nero torn
- 80 g orzo pasta
- knob unsalted butter
- 100 g breadcrumbs
- 25 g Parmesan cheese grated
- 400 g tinned cannellini beans drained and rinsed
Instructions
- Squeeze the sausage meat from the cases into a bowl. Add the fennel seeds and squeeze to mix together then shape into 16 small balls.
- Heat 2 tbsp oil in a large pan over a medium high heat and brown the meatballs all over then set aside.
- In a large saucepan heat 1 tbsp oil and gently fry the onion, leek and celery for 5 minutes. Add garlic and celeriac and fry for a few minutes more then add 800ml of the stock. Simmer for 15 minutes then add the cavolo nero, orzo and meatballs and remaining stock to the soup. Simmer for a further 10 minutes.
- Heat 1 tbsp oil in a frying pan with the butter and fry the breadcrumb gently for 5-10 minutes until golden. Spread on a plate to cool then mix with the parmesan.
- Add the cannellini beans to the soup and cook for a minute or two more than serve with a scattering of the cheesy crumbs.
Notes
Packed with seasonal vegetables and sausage meatballs spiked with fennel seeds, it embodies the essence of hearty comfort food.
Nutrition
Calories: 722kcal
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