Tuscan Bean Soup with Lamb and Shaved Fennel

Name: Tuscan Bean Soup with Lamb and Shaved Fennel
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters chicken broth; 1 fennel bulb, sliced as thin as possible; 4 garlic cloves; 946 milliliters cubed (1-inch) cooked lamb; 4 servings Extra-virgin olive oil; 1 onion; 1 leave from 1 big stem fresh rosemary; 4 servings Salt and freshly ground black pepper; 1 leave from a handful fresh thyme sprigs; 473 milliliters diced fresh tomato; 473 milliliters cooked white beans, such as Borlotti

Need a gluten free and dairy free main course? Tuscan Bean Soup with Lamb and Shaved Fennel could be an awesome recipe to try. This recipe serves 4. One portion of this dish contains roughly 51g of protein, 71g of fat, and a total of 972 calories. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. A mixture of salt and pepper, fennel bulb, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. Autumn will be even more special with this recipe.

Instructions

Heat a 2-count of oil in a large soup pot over medium heat.

Ingredients you will need

Soup

Cooking Oil

Equipment you will use

Pot

Add the onion, garlic, and herbs and cook until softened, about 5 minutes.

Ingredients you will need

Garlic

Herbs

Onion

Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes.

Ingredients you will need

Salt And Pepper

Chicken Broth

Vegetable

Tomato

Lamb

Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.

Ingredients you will need

Salt And Pepper

Olive Oil