Rustic Lamb Soup From Florence (Minestra Dagnello)

1. 1

   Chop finely the celery, carrot and onion and saute in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.

2. 2

   Finally add the noodles and cook for a few minutes.

3. 3

   Serve with freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.