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
- 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
- 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.
olive oil, onion, garlic, thyme, rosemary, tomatoes, overs, chicken stock, salt, pepper, white beans, fennel, red onion, fresh parsley
Taken from www.food.com/recipe/hearty-white-bean-soup-with-leftover-lamb-and-shaved-fennel-163781 (may not work)