No more boring soups! This Greek inspired recipe layers colours, favours and textures to create a hearty, nutritious and delicious soup. Made with free range chicken mince and parmesan stuffed meatballs, cavolo nero and white beans.
20 minutes. Free range. ‘Soup’er delicious.
400g chicken mince
6 cavolo nero beans
3 sprigs dill
1 brown onion
3 natural chicken stock cubes
1 sachet chilli flakes
2 tablespoons parmesan
1 tin butter beans
1 garlic clove
Roughly chop the dill. Finely dice the onion. Finely chop the cavolo nero. Rinse and drain the butter beans. Crush the garlic.
Make & cook meatballs
Combine mince with the dill, parmesan, HALF the onion, salt and pepper. Roll into goofballs. Heat a large fry pan to a medium heat with a good drizzle of olive oil.
Cook balls for 2 minutes on each side until brown all over. Don’t cook through. Remove from pan and set aside.
In the same pan, add another drizzle of olive oil, garlic and remaining onion. Cook for 2 – 3 minutes. Add stock and stir. Add meatballs, cavolo nero, chilli flakes (to your taste) and butter beans. Season with salt and pepper. Cook for 5 minutes at a simmer.
Ladle soup into bowls and season to taste
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