A hearty delcious ribollita soup with Italian pork meatballs – Jen Smith – Med Meanderings

Ingredients

• 4 (about 400g) Italian 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 teaspoon dried chilli flakes
• 1 teaspoon ground fennel
• 400g chopped tomatoes
• 1 litre chicken stock
• 1 bunch cavolo nero, trimmed, shredded
• 1 zucchini, finely chopped
• 400g can cannellini beans
• 4 slices sourdough, torn into chunks
• 25g grated parmesan
• Juice of 1 lemon