Recipes Chicken Italian Sausage
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Heat oil in a frying pan over medium heat. Add celery, onion, fennel and carrot. Cook for 4 mins or until the vegetables are tender. Transfer to a slow cooker.
Add the stock, tomato and rosemary to the onion mixture in the slow cooker. Season. Cover and cook for 1 hour on high (or 2 hours on low).
Meanwhile, finely chop the reserved fennel fronds. Place in a bowl with the sausage, ricotta, parmesan, egg and breadcrumbs. Roll 1-tbs portions of the sausage mixture into balls. Heat a non-stick frying pan over medium heat. Add meatballs and cook, turning, for 5 mins or until brown all over.
Add meatballs, zucchini and beans to the slow cooker. Stir to combine. Cover and cook on high for 30 mins or until the vegetables are tender and the meatballs are cooked through.
Stir in the kale. Divide the soup among serving bowls.
18.20 gm olive oil
2 celery sticks, thinly sliced
1 brown onion, finely chopped
1 fennel, chopped, fronds reserved
1 carrot, peeled, chopped
1l chicken stock
400g can diced tomatoes
1 rosemary sprig
500g pork sausages, casings removed
1 egg, lightly whisked
1 zucchini, halved, thinly sliced
400g can butter beans, rinsed, drained
29.7 grams fat
8.9 grams saturated fat
27.7 grams carbohydrates
7.0 grams sugar
25.4 grams protein
97.7 milligrams cholesterol
1.1 milligrams sodium
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Let your slow cooker do the work to create this satisfying Italian-style veggie and meatball soup.