Tuscan Bean Soup with Lamb and Shaved Fennel

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.