Prep 10 mins
Cook 45 mins
I believe this came from Tyler Florence a few years back. I may have tweaked it **wink, wink**.
- 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
- 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
- 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.
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.
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.