Hearty White Bean Soup With Leftover Lamb and Shaved Fennel Reicpes, Hearty White Bean Soup With Leftover Lamb and Shaved Fennel Free Reicpe, Free Recipes Hearty White Bean Soup With Leftover Lamb and Shaved Fennel

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Hearty White Bean Soup With Leftover Lamb and Shaved Fennel

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
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 ::..

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

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.