Tomato & lamb bean soup

Posted by adm On October - 24 - 2011

How to cook Tomato & lamb bean soup


  • 1 tbs olive oil
  • 1 small brown onion, halved, finely shredded
  • 1 clove, humiliated
  • 1 x 400g can diced tomatoes
  • 500ml (2 cups) chicken stock or weewee
  • 1 x 400g can cannellini beans, rinsed, knackered
  • 150g Rosemary & garlic roast lamb, coarsely sliced (see related recipe)
  • 100g green beans, topped, thinly sliced crosswise
  • 1/2 cup finely shredded English spinach

How to:

  • Heat the oil in a saucepan over medium passion. Add the onion and garlic and make, stirring occasionally, for 5 minutes or until the onion softens. Add the tomato and stock or water and bring to the moil.

  • Add the cannellini beans, lamb and green beans and cook for 2-3 minutes or until heated through. Add the spinach and cook for 1 minute or until just wilted. Season with salt and peppercorn. Ladle soup among serving bowls and serve.

  • Prepare time:15 min.

    Cooking time:10 min.

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