Beans and Greens Soup with Sausage Meatballs

By Cindy

Ingredients

• 1 bundle broccoli rabe
• Salt
• 1 pound ground pork
• 1 1/2 teaspoons fennel seeds, half a palmful
• 1 teaspoon ground red pepper, such as Buon Italia
• Black pepper
• 5 to 6 cloves garlic, finely chopped, divided
• 2 slices stale white bread, soaked in milk
• 1 egg
• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls, plus reserve rind for soup
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1/4 pound pancetta, chopped
• 1 large onion, chopped
• 1 head escarole, chopped
• A few grates of nutmeg
• 1 can cannellini beans, drained
• 1 quart chicken stock
• 2 to 3 cups water
• 1 cup small-cut pasta, such as mini penne, mezze rigatoni or orechiette (ear-shaped pasta)

Details

Servings 4

Preparation

Step 1

Blanch broccoli rabe in salted, boiling water for 5 minutes then cold shock, drain and reserve.

Mix pork with fennel seeds, red pepper, black pepper and 2 cloves chopped garlic. Squeeze excess milk from bread and crumble very fine into the bowl, add egg and grated cheese. Mix to combine.

Heat EVOO in a pot over medium-high heat. Add pancetta and brown 2-3 minutes. Add onions and remaining garlic, and sauté 5 minutes. Stir in escarole and season with salt, pepper and nutmeg. Once greens are wilted, add stock, water and cheese rind, and bring to a low boil.

Roll meat into balls and add to soup. Cook 5 minutes, add pasta and cook to al dente. Stir in beans and rabe, and adjust seasoning to taste. Serve in bowls and topped with grated cheese.