Tuscan meatball and kale soup

Name: Tuscan meatball and kale soup
Yield: 4
Ingredients: 1kg minced pork; 1 tsp fennel seeds, toasted, crushed; 1 cup (70g) fresh breadcrumbs; ½ cup (125ml) extra virgin olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stick, finely chopped; 2 garlic cloves, crushed; 400g can cannellini beans, rinsed, drained; 2/3 cup (180ml) dry white wine; 800g can peeled tomatoes; 4 cups (1 litre) chicken stock; 1 tbs thyme leaves; 1 tbs cider vinegar; ½ bunch kale, chopped; Shaved parmesan, to serve

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https://healthimprovements.info/recipes/tuscan-meatball-kale-soup/uculm3g6 — Tuscan meatball and kale soup

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by Shannon Bennett

Chef

Jun 10, 2019

“Pork and fennel is a natural partnership found frequently in Italian cooking” - Shannon Bennett.

1kg minced pork
1 tsp fennel seeds, toasted, crushed
1 cup (70g) fresh breadcrumbs
½ cup (125ml) extra virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
400g can cannellini beans, rinsed, drained
2/3 cup (180ml) dry white wine
800g can peeled tomatoes
4 cups (1 litre) chicken stock
1 tbs thyme leaves
1 tbs cider vinegar
½ bunch kale, chopped
Shaved parmesan, to serve

Method

1.

Combine pork mince, fennel seeds and breadcrumbs in a bowl. Roll meatballs using 2 tbs each of mixture. Place on a tray and chill until required.
2.

Heat 2 tbs oil in a saucepan over medium heat. Add onion, carrot, celery and garlic and cook, stirring occasionally, for 10 minutes or until softened but not coloured. Add beans, wine, tomatoes, stock, thyme and vinegar, bring to the boil, cover, reduce heat to low and cook for 15-20 minutes for flavours to develop. Add meatballs and cook, shaking pan occasionally, for 15 minutes or until meatballs are cooked through. Stir in kale and cook for 2 minutes or until wilted. Serve scattered with parmesan.