Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
38
High
Nutrition per serving
Calories761.8 kcal (38%)
Total Fat31.1 g (44%)
Carbs76.8 g (30%)
Sugars9.5 g (11%)
Protein41.5 g (83%)
Sodium1017.9 mg (51%)
Fiber29.6 g (106%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Finely chop the onion. Slice the garlic and carrots. Remove the cavolo nero stems and slice the leaves. Drain and rinse the beans.
Step 2
Heat 1/3 of the oil in a large saucepan. Fry the meatballs over a medium heat for 8-10 minutes, stirring often, until brown. Transfer to a plate.
Step 3
Add the rest of the oil to the pan and cook the onion, garlic, carrots and bay leaf for 10 minutes, until soft.
Step 4
Pour in the wine. As it bubbles up, stir in the tomato puree, beans, stock and thyme.
Step 5
Return the meatballs to the pan and cook on a medium heat for 15 minutes, until they're cooked through.
Step 6
Stir in the white pepper and cavolo nero. Cook for 1-2 minutes until wilted.
Step 7
Season with salt and a little more white pepper, if liked.
Step 8
Divide between bowls and serve with hunks of crusty bread for dipping.
Notes
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One-dish
Easy
Makes leftovers