This super speedy soup recipe is hearty and full of flavour – forget making the meatballs yourself, slicing up store-bought sausages will give you the same result in half the time (and we won’t tell!).
PREP AND COOK TIME 25 MINUTES
You will need:
6 (around 600g) sausages
1 tablespoon extra virgin olive oil
1 medium onion, chopped finely
2 cloves garlic, sliced thinly
3 sticks celery, sliced thinly
1 litre chicken stock
400g can diced tomatoes
400g can butter beans, rinsed, drained
4 cups shredded Swiss chard
1 cup fresh basil leaves
Crusty bread, to serve
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How to make the meatball soup
1 Use a small, sharp knife to split the sausage casing lengthways; peel off the casing and discard (or leave the sausages intact and squeeze the meat from the casings). Roll the sausage mixture into walnut-sized balls. Heat the oil in a large saucepan over medium to high heat. Cook the meatballs for 5 minutes, shaking the pan occasionally, until browned all over. Remove from the pan with a slotted spoon.
2 Add the onion, garlic and celery to the same pan; season. Cook, stirring, for 5 minutes or until softened.
3 Stir in the stock and tomatoes; bring to the boil. Cook for 8 minutes or until reduced slightly. Return the meatballs to the pan with the beans, cook for 1 minute or until heated through. Just before serving, add the Swiss chard; stir until wilted. Sprinkle with basil leaves. Serve with crusty bread.