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Italian lamb, bean and silverbeet soup
Italian lamb, bean and silverbeet soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Transform leftover lamb shanks into a comforting winter soup.
Ingredients:
  • 2 cooked lamb shanks
  • 400g can borlotti beans, drained, rinsed
  • 1 litre beef style liquid stock
  • 250.00 ml finely shredded silverbeet leaves
  • 165.00 ml chargrilled capsicum strips
  • 20.00 ml shredded fresh basil leaves
Instructions:
  • Separate meat from shanks, discard bones, and shred the lamb. Combine the shredded lamb, beans, stock, and 2 cups of cold water in a large saucepan over medium-high heat. Bring to a boil.
  • Lower the heat to a gentle medium-low, letting it simmer for 5 minutes until warm. As it simmers, use a large metal spoon to skim off any foam that appears on top.
  • Add the silverbeet and capsicum and cook until just wilted, about 1 minute.
  • Garnish the soup with fresh basil before serving.

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