Hearty White Bean Soup With Leftover Lamb and Shaved Fennel

“I believe this came from Tyler Florence a few years back. I may have tweaked it **wink, wink**.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in your soup pot and add the onions, garlic, thyme and rosemary. I just add the herbs whole and pull out the stems at the end.
  2. When the onions become soft, add the tomatoes and lamb. Cook until the tomatoes begin to break apart and then add stock (5 min.).
  3. Season and simmer until meat is tender. This should be only about 20 minutes.
  4. Add the beans, mashing part of them to thicken soup. Cook until hot throughout. Check seasoning.
  5. Serve with a sprinkling of shaved fennel, red onion and chopped, fresh parsley and a drizzle of your best extra-virgin olive oil.

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