Hearty White Bean Soup With Leftover Lamb and Shaved Fennel

Recipe by TooAllergic
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

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.