White Bean Soup with Lamb and Rosemary
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
3 tbsp olive oil2 lbs lamb shanks (2 pieces)4 tsp kosher salt2 medium onions, Diced6 garlic cloves, minced3 carrots, cut in rounds or half moons3 stalks celery, diced1 ts ground coriander1 tbsp chopped rosemary1/4 cup white wine4 cups chicken broth2 15 ox cans whie navy beans, drainedlemon zestblack pepper
1. In a 6 qt dutch oven heat 2 tbsp olive oil over med-high heat. Season lambs with 1 tsp salt and cook in oil, turning occasionally until browned on all sides. Transfer to a plate.
2. Add remaining 1 tbsp olive oil, onion, garlic , carrots and celery to the Dutch owen. Cook until vegetables begin to soften, about 2 min. then add coriander, rosemary and wine. Cook until liquid is almost absorbed, about 3 min.
3. Regurn shanks to the pot with the broth, 4 cups water and 3 tsp kosher salt, Bring to a boil, then reduce to a lowe simmer. Cook, covered until lamb is very tender, about 2 hr. (For a slow cooker, follow step but transfer ingredients to the slow cooker, the cook on high for 4 hr.)
4. Remove shanks and let cook. Discard bones and fat, then shred meat. Return meat to the soup along with the beans; heat throught. Serve topped with a mixture of the lemon zest, pepper and fresh rosemary.
Serving Size: 10 cups
Number of Servings: 9
Recipe submitted by SparkPeople user DAGGIE50.
2. Add remaining 1 tbsp olive oil, onion, garlic , carrots and celery to the Dutch owen. Cook until vegetables begin to soften, about 2 min. then add coriander, rosemary and wine. Cook until liquid is almost absorbed, about 3 min.
3. Regurn shanks to the pot with the broth, 4 cups water and 3 tsp kosher salt, Bring to a boil, then reduce to a lowe simmer. Cook, covered until lamb is very tender, about 2 hr. (For a slow cooker, follow step but transfer ingredients to the slow cooker, the cook on high for 4 hr.)
4. Remove shanks and let cook. Discard bones and fat, then shred meat. Return meat to the soup along with the beans; heat throught. Serve topped with a mixture of the lemon zest, pepper and fresh rosemary.
Serving Size: 10 cups
Number of Servings: 9
Recipe submitted by SparkPeople user DAGGIE50.
Nutritional Info Amount Per Serving
- Calories: 297.2
- Total Fat: 9.2 g
- Cholesterol: 66.7 mg
- Sodium: 968.7 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 5.6 g
- Protein: 28.3 g
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