Hearty White Bean Soup With Leftover Lamb and Shaved Fennel

Name: Hearty White Bean Soup With Leftover Lamb and Shaved Fennel
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 4 garlic cloves, chopped; 5 sprigs fresh thyme (lots); 1 sprig rosemary; 6 tomatoes, diced (more if they are small); 3 cups cooked lamb, diced (left-overs); 6 cups chicken stock; salt; pepper; 2 cups white beans, cooked and drained (canned cannellini or great northern); 1 fennel bulb, shaved; 1/2 small red onion, shaved; 2 tablespoons fresh parsley, chopped

Submitted by TooAllergic

"I believe this came from Tyler Florence a few years back. I may have tweaked it **wink, wink**."

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Ready In:: 55mins
Ingredients:: 14
Serves:: 4

ingredients

1 tablespoon olive oil
1 onion, diced
4 garlic cloves, chopped
5 sprigs fresh thyme (lots)
1 sprig rosemary
6 tomatoes, diced (more if they are small)
3 cups cooked lamb, diced (left-overs)
6 cups chicken stock
salt
pepper
2 cups white beans, cooked and drained (canned cannellini or great northern)
1 fennel bulb, shaved
¹⁄₂ small red onion, shaved
2 tablespoons fresh parsley, chopped

directions

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.
When the onions become soft, add the tomatoes and lamb. Cook until the tomatoes begin to break apart and then add stock (5 min.).
Season and simmer until meat is tender. This should be only about 20 minutes.
Add the beans, mashing part of them to thicken soup. Cook until hot throughout. Check seasoning.
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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Reviews

I made this soup for passover and everyone loved it! My husband told the guest that this was probably similar to the soup that Jacob made and Esau sold his birthright over. One of the people there said, "I can see why." Will be making again very soon!! I couldn't find any fennel and I didn't put red onion in it.

jenniferturner
I've made this soup several times now and it is absolutely wonderful. The local store doesn't carry fresh fennel but I really don't miss it. Serve with crusty french bread and a glass of good table wine, that's my idea of comfort food.

Cattz

RECIPE SUBMITTED BY

TooAllergic

So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me). I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them. My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li> This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!

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