This perfect combination of lamb and vegetables makes for a delicious soup.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 35 minutes
    • British
    • Gluten Free

    Lamb, Bean and Tomato Soup

    Recipe Information

    Ingredients
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    200g leftover Lamb (shoulder or leg, cut into chunks)

    400g Chopped Tomatoes

    400g Cannellini Beans

    500ml Chicken Stock

    1 tbsp Olive Oil

    2 stalks of Celery

    1 Onion

    1 clove of Garlic

    100g Green Beans

    1 tbsp freshly chopped Parsley (to serve)

    40g Parmigiano Reggiano, grated (to serve)

    Method

    Roughly chop the celery, onion and garlic.

    Heat the oil in large saucepan and add the chopped ingredients. Cook for 10 minutes until softened.

    Add the stock, chopped tomatoes and lamb and leave to simmer for 15 minutes.

    Trim the green beans and add to the soup with the cannellini beans.

    Leave to simmer for another 10 minutes.

    Sprinkle over the chopped parsley and Parmigiano to serve.

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