Tuscan Bean Soup with Lamb and Shaved Fennel Recipe

Name: Tuscan Bean Soup with Lamb and Shaved Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a 2-count of oil in a large soup pot over medium heat.
2
Add the onion, garlic, and herbs and cook until softened, about 5 minutes.
3
Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes.
4
Stir in the lamb and then the chicken broth.
5
Bring to a simmer and season with salt and pepper.
6
Simmer until the lamb is very tender, 20 to 30 minutes.
7
Add the beans and simmer until warmed through.
8
Then mash some of the beans against the side of the pot to break them down and thicken the soup.
9
Season with salt and pepper and a drizzle of olive oil.
10
Ladle the soup into bowls, top with fennel, and serve hot.

1647

kcal

Calories

Fat

Carbs

191

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Extra-virgin olive oil, 1 onion, 4 garlic cloves, Leaves from a handful fresh thyme sprigs, and more.

Yes, Tuscan Bean Soup with Lamb and Shaved Fennel falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Bean Soup with Lamb and Shaved Fennel

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