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Lamb, white bean and spinach soup
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Prep Time:
10 minutes
10 minutes
Cook Time:
8 minutes
8 minutes
Total Time:
18 minutes
18 minutes
Transform leftover lamb into a comforting winter soup.
Ingredients:
- 1.75l beef stock
- 1 small leek, sliced into rounds
- 75g baby green beans, trimmed and cut into 4cm slices
- 3 sprigs thyme
- 400g can cannellini beans (white beans), rinsed and drained
- 280g cooked lamb
- 100g baby spinach leaves
- Salt and cracked black pepper
Instructions:
- In a large saucepan over medium heat, simmer the beef stock. Add leek, green beans, and thyme, cook for 4 minutes until green beans are tender.
- Mix in the cannellini beans, lamb, and baby spinach, cooking for an extra 2 minutes or until the spinach wilts. Remove the thyme, season with salt and pepper, and serve in individual bowls.
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