This retro meal will have everyone who tries it falling instantly in love. Not only is it exploding with flavour thanks to its rich Italian roots but it’s also a super simple dish thanks to the help of the trusty slow cooker.

With just 15 minutes of preparation time, all you have to do is throw everything into the bowl of the slow cooker and leave it to work its magic. Serve it up with a slice of crusty bread and enjoy the perfect comforting winter meal while it’s still hot!

Ingredients

• 1 tbs olive oil
• 2 celery sticks, thinly sliced
• 1 brown onion, finely chopped
• 1 fennel, chopped, fronds reserved
• 1 carrot, peeled, chopped
• 4 cups (1L) salt reduced chicken stock
• 400g can diced tomatoes
• 1 rosemary sprig
• 500g pork sausages, casings removed
• 1/4 cup (60g) ricotta
• 1/4 cup (20g) finely grated parmesan
• 1 egg, lightly whisked
• 3/4 cup (55g) panko breadcrumbs
• 1 zucchini, halved, thinly sliced
• 400g can butter beans, rinsed, drained
• 2 cups (80g) chopped kale

Method

1. Heat oil in 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.
2. 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).
3. 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.
4. 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.