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
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.
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By hollybeck_22_10...
Olney, MD
on January 16, 2011
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I made this last night with left over loin chops I marinated in Ina Garten's lamb kebob marinade(it's my favorite. I did not have fresh tomato so I used canned diced, I did not have fennel so I used green onion. I did not have enough cooked lamb so I decreased the amount of chicken stock. I also used a can of cannelini beans drained. I must say it was quite delicous. The fennel would have boosted it to the next level, but I used what I had and I would certainly make it again. I think Ina's lamb helped a lot!
By michelle.guerri...
Doylestown, PA
on August 18, 2010
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My husband and I made a 7 lb leg of lamb thinking we would have guests for dinner (who didn't end up coming. After eating more lamb than any human should eat in a 2 day period, I decided to make a soup to freeze with the leftover meat. I wanted something simple but delicious and thought this recipe sounded perfect...and It was. I followed it pretty closely but I used only 1 quart chicken stock, as I had made lamb broth using the bone earlier (the taste wasn't strong enough though, so I added some chicken broth, and voila. I only used 1 tomato (which I peeled because I'm not a fan of tomato skins floating in my soup and didn't reduce the tomato down much - just added it to my sauteed onion, then poured it all into the soup. The fennel was a delicious condiment and I ended up adding a little to the soup too because it was just so good. I also added a little pecorino romano shaved on top for presentation...delicious. Needless to say, as "lambed out" as we thought we were, we still both devoured a huge bowl for dinner! Bravo.
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