Best 2 White Bean And Lamb Soup Recipes

Indulge in a culinary journey with our diverse collection of white bean and lamb soup recipes. From the classic Italian Ribollita to the hearty Moroccan Harira, each dish promises a unique flavor experience. Discover the richness of the Portuguese Caldo Verde, a delightful soup made with kale, potatoes, and sausage. For a taste of the Mediterranean, try the aromatic Greek Fasolada, featuring white beans, tomatoes, and herbs. And don't miss the comforting French Cassoulet, a slow-cooked stew with white beans, duck confit, and sausage. Whether you prefer a thick and hearty soup or a light and flavorful broth, our recipes have something for every palate.

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HEARTY WHITE BEAN SOUP WITH LEFTOVER LAMB AND SHAVED FENNEL

Hearty White Bean Soup With Leftover Lamb and Shaved Fennel image

Make and share this Hearty White Bean Soup With Leftover Lamb and Shaved Fennel recipe from Food.com.

Provided by TooAllergic

Categories Stocks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 onion, diced
4 garlic cloves, chopped
5 sprigs fresh thyme (lots)
1 sprig rosemary
6 tomatoes, diced (more if they are small)
3 cups cooked lamb, diced (left-overs)
6 cups chicken stock
salt
pepper
2 cups white beans, cooked and drained (canned cannellini or great northern)
1 fennel bulb, shaved
1/2 small red onion, shaved
2 tablespoons fresh parsley, chopped

Steps:

Heat olive oil in your soup pot and add the onions, garlic, thyme and rosemary. I just add the herbs whole and pull out the stems at the end.
When the onions become soft, add the tomatoes and lamb. Cook until the tomatoes begin to break apart and then add stock (5 min.).
Season and simmer until meat is tender. This should be only about 20 minutes.
Add the beans, mashing part of them to thicken soup. Cook until hot throughout. Check seasoning.
Serve with a sprinkling of shaved fennel, red onion and chopped, fresh parsley and a drizzle of your best extra-virgin olive oil.

Nutrition Facts : Calories 379.8, Fat 8.6, SaturatedFat 1.8, Cholesterol 10.8, Sodium 564.1, Carbohydrate 56.4, Fiber 11.1, Sugar 12.5, Protein 21.6

WHITE BEAN AND LAMB SOUP

White Bean and Lamb Soup image

Wonderful soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!

Provided by HARDT

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h45m

Yield 8

Number Of Ingredients 16

Ingredients

½ pound dried great Northern beans, sorted and rinsed
1 onion, chopped
3 tablespoons olive oil
3 cloves garlic, chopped
1 ¼ pounds ground lamb
3 carrots, peeled and diced
3 stalks celery, diced
1 ½ cups canned roma tomatoes, with liquid
¼ cup chopped fresh parsley
1 teaspoon dried thyme
½ teaspoon dried oregano
fresh ground black pepper
salt to taste
6 cups chicken broth
½ pound baby spinach leaves
4 ounces feta cheese, crumbled

Steps:

Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.
Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
Top each serving of soup with wilted spinach and crumbled feta cheese.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 21.8 g, Cholesterol 60.1 mg, Fat 18.3 g, Fiber 7 g, Protein 21.4 g, SaturatedFat 6.9 g, Sodium 461.5 mg, Sugar 4 g

Tips:

Use dried white beans instead of canned beans for a more flavorful and hearty soup. Remember to soak the beans overnight or for at least 8 hours before cooking.
Brown the lamb meat before adding it to the soup to develop more flavor.
Add vegetables like carrots, celery, and onions to the soup for added flavor and nutrition.
Use a variety of spices and herbs to season the soup, such as cumin, coriander, paprika, and thyme.
Simmer the soup for at least 1 hour, or longer if desired, to allow the flavors to meld.
Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

This white bean and lamb soup is a delicious and hearty meal that is perfect for a cold winter day. It is also a good source of protein, fiber, and vitamins. With its simple ingredients and easy-to-follow instructions, this soup is a great option for busy weeknights or lazy weekends. So next time you're looking for a comforting and flavorful soup, give this white bean and lamb soup a try.

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