Hearty White Bean Soup With Leftover Lamb and Shaved Fennel |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I believe this came from Tyler Florence a few years back. I may have tweaked it **wink, wink**. 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:
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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