Recipe courtesy of Tyler Florence
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Tuscan Bean Soup

Recipe courtesy of Food Network Kitchen

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Black Bean Soup

Recipe courtesy of Dave Lieberman

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Navy Bean Soup

Recipe courtesy of Food Network Kitchen

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Instant Pot Black Bean Soup

Recipe courtesy of Food Network Kitchen

Rosemary White Bean Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword