Slow-Cooked Lamb Neck, Tomato and Bortolli Bean Soup Recipe

By MiNDFOOD

Slow-Cooked Lamb Neck, Tomato and Bortolli Bean Soup Recipe

Looking for your next hearty soup? This Slow-Cooked Lamb Neck, Tomato and Bortolli Bean Soup Recipe is the perfect winter warmer.

Slow-Cooked Lamb Neck, Tomato and Bortolli Bean Soup Recipe: Ingredients

Serves 4

  • 1 tbsp olive oil, extra to drizzle
  • 4 shallots, peeled and finely chopped
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 1kg lamb neck, boned, cut into large pieces 
  • 2 fresh bay leaves
  • 3 sprigs thyme
  • 2 rosemary stalks
  • 200g fresh borlotti beans
  • 400g cherry tomatoes 
  • 1 tbsp caster sugar
  • ½ cup verjuice 
  • parmesan, shaved, to serve

 

1. Heat oil in a large saucepan over medium heat, add shallots, carrot and celery and cook for 7 minutes or until softened.

2. Add lamb and cook for 5 minutes or until browned. Add 2 litres of water, bay leaves, thyme and rosemary and bring to the boil.

3. Reduce heat to low and simmer for 2 hours.

4. Add borlotti beans, tomatoes, sugar and verjuice and cook for a further 30 minutes or until the beans are tender. Season to taste.

5. Serve soup with extra oil and shaved parmesan.

 

Loving nourishing soups this winter? Try our Oxtail and Master Stock Soup for a classic mid-week meal.

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