INGREDIENTS
1/2 pound loose Italian pork sausage, rolled into 0.5-ounce mini balls.
2 tablespoons extra virgin olive oil.
1 medium yellow onion, diced.
5 to 6 crushed garlic cloves.
1 teaspoon crushed fennel seeds
1 teaspoon dried basil
1/2 teaspoon crushed red chilli flakes
3 teaspoons kosher salt see NOTES
1.5 pounds kale, stalk removed and thinly sliced.
8 cups low sodium broth
3 cups diced tomatoes
3 cups cannellini beans, rinsed and drained
1/2 cup frozen organic peas
fresh parsley to serve
INSTRUCTIONS
Roll the Italian sausage into mini meatballs, each about 0.5 ounces. You can weigh one to get an idea of the size they should be. You should get 22 to 24 mini meatballs.
Peel and dice the onion. Put them on the side.
Use a garlic press to crush the peeled garlic cloves and set aside in a small bowl.
Add the dried basil, crushed red chilli flakes and kosher sales to the crushed fennel and set aside until ready to use.
Remove the stalk from the cabbage, cut the cabbage into 2-inch segments and slice thinly.
If using canned beans, rinse and drain.
Heat a large saucepan or an oven with a bonnet over medium heat. Once hot, add the olive oil and the mini meatballs.
Fry the meatballs for a total of 10 minutes, turning them once or twice, until at least two sides are golden brown.
Leave the olive oil and drippings from the meat in the pan and use a spoon with holes or tweezers to lift the meatballs onto a plate.
Add the diced onion to the pan. Fry it for 8-10 minutes, stirring occasionally, until it becomes fragrant and starts to brown.
Then add the crushed garlic and the spices. Cook, stirring, for 30-45 seconds.
Add the cabbage and stir to coat it with the onion and spice mixture. keep cooking little.
Add the stock and diced tomatoes and bring to the boil.
When it boils, cover. Simmer for 12 to 15 minutes until the cabbage is tender.
add the cannellini beans and peas. Add the meatballs back into the soup and continue to simmer over a low heat for 3-5 minutes until the beans, peas and meatballs are warmed through.
Season to taste, adjust the salt if necessary and serve garnished with fresh parsley. Enjoy your meal!