Ingredients

Extra-virgin olive oil
1 onion
4 garlic cloves
Leaves from a handful fresh thyme sprigs
Leaves from 1 big stem fresh rosemary
2 cups diced fresh tomato
4 cups cubed (1-inch) cooked lamb
6 cups chicken broth
Salt and freshly ground black pepper
2 cups cooked white beans, such as Borlotti
1/2 fennel bulb, sliced as thin as possible

Instructions

Heat a 2-count

of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook
until softened, about 5 minutes. 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. 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.