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Ribollita with Italian pork meatballs
Ribollita with Italian pork meatballs
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Rich ribollita soup with flavorful Italian pork meatballs and lots of winter vegetables.
Ingredients:
  • 4 (about 400g) Italian-style pork and fennel sausages, casings removed
  • 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 style liquid stock
  • 1 bunch cavolo nero, trimmed, shredded
  • 1 zucchini, finely chopped
  • 400g can cannellini beans
  • 4 slices sourdough bread, torn into chunks
  • 25g parmesan
  • Juice of 1 lemon
Instructions:
  • Shape the sausage meat into 20 delicious meatballs. Sear them in a saucepan with 1 tablespoon of oil over medium-high heat until golden brown all around, about 3-4 minutes. Set them aside for later.
  • Lower heat to medium, pour in 1 tablespoon of oil, then combine carrot, celery, onion, rosemary, and bay leaf in the pan. Sauté, stirring occasionally, for 8 minutes until softened and slightly golden. Mix in chili and fennel, and cook for 1 minute until fragrant. Pour in tomatoes and stock along with 1 cup (250ml) water. Place meatballs back into the pan, partially cover with a lid, and simmer for 30 minutes until slightly reduced. Add cavolo nero, zucchini, and beans in the last 10 minutes of simmering.
  • Preheat grill to medium heat. Drizzle 1 tablespoon of oil over bread and grill, turning occasionally, for about 5 minutes until lightly golden. Sprinkle with Parmesan cheese and continue grilling for another 4 minutes until cheese is melted and golden. Remove from grill and let cool slightly.
  • Incorporate freshly squeezed lemon juice into the soup, then divvy it into bowls and garnish with crispy croutons before serving.

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