Lamb and cannellini soup

Craving a soul-soothing bowl of warmth? Look no further than the Lamb and cannellini soup. Packed with succulent lamb pieces and wholesome cannellini beans, this soup promises not just comfort but also a burst of flavors and nutrition. Perfect for those chilly nights or when you need a little pick-me-up.

Ingredients:

• Lamb chunks (preferably shoulder): 1 pound (450g)
• Cannellini beans, dried: 1 cup (240 ml)
• Onion, finely chopped: 1
• Garlic cloves, minced: 3
• Carrots, diced: 2
• Celery stalks, diced: 2
• Olive oil: 2 tablespoons (30 ml)
• Chicken stock: 4 cups (960 ml)
• Fresh rosemary: 1 sprig
• Fresh thyme: 1 sprig
• Bay leaf: 1
• Salt and pepper: to taste
• Fresh parsley, chopped: for garnish

Preparation and Cooking Time: 2 hours 15 minutes.

Serves 4.

Nutritional Facts (per serving):

• Calories: 320
• Protein: 28g
• Carbohydrates: 23g
• Dietary fiber: 6g
• Sugars: 3g
• Fat: 9g
• Sodium: 680mg

Step-by-step Preparation:

1. Begin by soaking the dried cannellini beans overnight. This softens them and helps in quicker cooking.
2. In a large pot, heat the olive oil over medium heat.
3. Add in the lamb chunks, browning them on all sides. This should take about 7 minutes.
4. Remove the lamb pieces and set them aside.
5. In the same pot, add onions, carrots, and celery. Cook until the onions are translucent.
6. Stir in the minced garlic and cook for another minute.
7. Return the browned lamb to the pot.
8. Pour in the chicken stock and bring it to a simmer.
9. Add the soaked cannellini beans, rosemary, thyme, and bay leaf.
10. Season with salt and pepper.
11. Let the soup simmer on low heat for about 2 hours or until the lamb is tender and beans are cooked.
12. Once done, remove the bay leaf, rosemary, and thyme sprigs.
13. Serve hot, garnished with fresh parsley.

Pro Tips:

1. If you’re short on time, canned cannellini beans can be a quicker alternative. Just ensure you rinse and drain them before use.
2. Bone-in lamb chunks can enhance the soup’s flavor.
3. For a slightly creamy texture, you can mash some of the beans before adding them to the soup.
4. Regularly check the water level while simmering and add more if necessary.

Serving Suggestions:

• While Lamb and cannellini soup is a hearty meal in itself, pairing it with a crusty loaf of bread can elevate the experience.
• A light green salad with a lemony vinaigrette can complement the rich flavors of the soup.
• For those who like a bit of heat, a sprinkle of chili flakes can give that desired kick.

Tantalize your taste buds with the rich and nourishing Lamb and cannellini soup. A fusion of tender lamb, hearty beans, and aromatic herbs, every spoonful is a testimony to the magic of simple ingredients coming together. AH7 is always here to guide you on a flavorful journey that’s not just scrumptious but also rooted in health and wellness. This Lamb and cannellini soup is a testament to that. So, don that apron, grab those ingredients, and let’s embark on a culinary adventure that promises warmth, comfort, and sheer delight. Here’s to good food and even better health!

LAMB AND CANNELLINI SOUP

Craving a soul-soothing bowl of warmth? Look no further than the Lamb and cannellini soup. Packed with succulent lamb pieces and wholesome cannellini beans, this soup promises not just comfort but also a burst of flavors and nutrition. Perfect for those chilly nights or when you need a little pick-me-up.

5 from 1 vote

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Total Time: 2 hours hours 15 minutes minutes

Nutritions

Nutrition Facts

LAMB AND CANNELLINI SOUP

Amount per Serving

Calories

320

% Daily Value*

Fat

 

9

g

14

%

Sodium

 

680

mg

30

%

Carbohydrates

 

23

g

8

%

Fiber

 

6

g

25

%

Sugar

 

3

g

3

%

Protein

 

28

g

56

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Lamb chunks preferably shoulder: 1 pound (450g)
• Cannellini beans dried: 1 cup (240 ml)
• Onion finely chopped: 1
• Garlic cloves minced: 3
• Carrots diced: 2
• Celery stalks diced: 2
• Olive oil: 2 tablespoons 30 ml
• Chicken stock: 4 cups 960 ml
• Fresh rosemary: 1 sprig
• Fresh thyme: 1 sprig
• Bay leaf: 1
• Salt and pepper: to taste
• Fresh parsley chopped: for garnish

Instructions

• Begin by soaking the dried cannellini beans overnight. This softens them and helps in quicker cooking.
• In a large pot, heat the olive oil over medium heat.
• Add in the lamb chunks, browning them on all sides. This should take about 7 minutes.
• Remove the lamb pieces and set them aside.
• In the same pot, add onions, carrots, and celery. Cook until the onions are translucent.
• Stir in the minced garlic and cook for another minute.
• Return the browned lamb to the pot.
• Pour in the chicken stock and bring it to a simmer.
• Add the soaked cannellini beans, rosemary, thyme, and bay leaf.
• Season with salt and pepper.
• Let the soup simmer on low heat for about 2 hours or until the lamb is tender and beans are cooked.
• Once done, remove the bay leaf, rosemary, and thyme sprigs.
• Serve hot, garnished with fresh parsley.

Notes

PRO TIPS:

1. If you’re short on time, canned cannellini beans can be a quicker alternative. Just ensure you rinse and drain them before use.
2. Bone-in lamb chunks can enhance the soup’s flavor.
3. For a slightly creamy texture, you can mash some of the beans before adding them to the soup.
4. Regularly check the water level while simmering and add more if necessary.

SERVING SUGGESTIONS:

• While Lamb and cannellini soup is a hearty meal in itself, pairing it with a crusty loaf of bread can elevate the experience.
• A light green salad with a lemony vinaigrette can complement the rich flavors of the soup.
• For those who like a bit of heat, a sprinkle of chili flakes can give that desired kick.