Lamb

Spicy lamb, cavolo nero & risoni soup

Name: Spicy lamb, cavolo nero & risoni soup recipe
Yield: 6
Ingredients: 600g lamb mince; 1/3 cup fresh oregano, finely chopped, plus extra whole leaves to serve; 1/3 cup (25g) day-old breadcrumbs; 1/2 cup (125ml) extra virgin olive oil; 1 onion, finely chopped; 2 celery stalks, finely chopped; 4 garlic cloves, crushed; 2 tsp fennel seeds; 700ml tomato passata; 400g can red kidney beans (we used Woolworths Macro), drained, rinsed; 4 cups (1L) beef stock; 2 tsp dried chilli flakes, plus extra to serve; Finely grated zest plus juice of 1/2 lemon; 1 bunch cavolo nero, finely shredded; 1 cup (220g) risoni pasta, cooked according to packet instructions; Grated pecorino, to serve

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https://healthimprovements.info/recipes/spicy-lamb-cavolo-nero-risoni-soup/gxj9qdps — Spicy lamb, cavolo nero & risoni soup

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by Shannon Bennett

Chef

Jul 26, 2019

"Beef up this soup with a side salad or some broccoli and lemon olive oil." - Shannon Bennett.

600g lamb mince
1/3 cup fresh oregano, finely chopped, plus extra whole leaves to serve
1/3 cup (25g) day-old breadcrumbs
1/2 cup (125ml) extra virgin olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, crushed
2 tsp fennel seeds
700ml tomato passata
400g can red kidney beans (we used Woolworths Macro), drained, rinsed
4 cups (1L) beef stock
2 tsp dried chilli flakes, plus extra to serve
Finely grated zest plus juice of 1/2 lemon
1 bunch cavolo nero, finely shredded
1 cup (220g) risoni pasta, cooked according to packet instructions
Grated pecorino, to serve

Method

1.

To make the meatballs combine mince, half the chopped oregano and breadcrumbs. Season and roll into walnut-sized balls. Heat oil in a large heavy-based saucepan with a lid over medium-high heat. Add meatballs and cook, shaking the pan, for 6-8 minutes or until golden brown all over. Remove from pan and set aside. Reduce heat to low. Add onion, celery and garlic, and cook, stirring, for 6-8 minutes or until onion is softened but not coloured. Stir in the fennel seeds and cook for 1-2 minutes or until fragrant. Return meatballs to pan and stir in the tomato passata, kidney beans, stock, chilli flakes, lemon zest and juice and remaining 2 tbs chopped oregano. Increase heat to high and bring to a simmer. Reduce heat to low, cover and simmer for 40 minutes or until meatballs are cooked. Add cavolo nero, stirring until wilted. Season to taste.
2.

Divide pasta and soup among serving bowls. Scatter with extra oregano, extra chilli flakes and pecorino to serve.