Rustic Lamb Soup from Florence (Minestra Dagnello)

Polar Bear's Note:

This is THE LAMB SOUP for a quiet, intimate evening on a rainy day. My family uses white burgundy wine which blends wonderfully with the vegetables and ends up tasting a bit sweet. Children wont even know there's wine in the soup. Celery gives a rustic, fresh taste. TRULY, WONDERFUL RUSTIC TASTING SOUP. Got the recipe from Pietro Petroni's : The Complete Book of Florentine Cooking while I was in Florence.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 300 g lean ground lamb
• 200 g home-made narrow noodles
• 200 g tomatoes (Ripe or canned)
• ½ onion
• 1 carrot
• 1 stalk celery
• 1 garlic clove
• ½ glass white wine
• 1 liter broth
• 3 tablespoons olive oil
• salt and pepper

Directions:

1. Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
2. Finally add the noodles and cook for a few minutes.
3. Serve with freshly ground pepper.

Reviews

[Lorac]

Excellent! A very flavorful homestyle soup enhanced with white wine. I made double the recipe, except for the noodles. I used purchased fine egg noodles and subbed chardonnay for the white burgundy. I served the soup with rustic Italian bread and couldn't resisting dipping it into the lamb flavored broth. DH gave it 6 stars! Thanks Polar Bear for this treasure.