Italian lamb, bean and silverbeet soup

Italian lamb, bean and silverbeet soup

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Re-invent leftover lamb shanks in this quick and hearty winter soup.

The ingredient of Italian lamb, bean and silverbeet soup

  1. 2 cooked lamb shanks
  2. 400g can borlotti beans, drained, rinsed
  3. 1 litre Massel beef style liquid stock
  4. 1 cup finely shredded silverbeet leaves
  5. 2/3 cup chargrilled capsicum strips
  6. 1 tablespoon shredded fresh basil leaves

The instruction how to make Italian lamb, bean and silverbeet soup

  1. Remove meat from shanks and discard bones. Shred lamb. Combine lamb, beans, stock and 2 cups cold water in a large saucepan over medium-high heat. Bring to the boil.
  2. Reduce heat to medium-low. Simmer for 5 minutes or until heated through. Using a large metal spoon, skim any foam that forms on surface.
  3. Add silverbeet and capsicum. Cook for 1 minute or until just wilted.
  4. Serve soup topped with basil.

Nutritions of Italian lamb, bean and silverbeet soup

calories: 267.441 calories
calories: 8.8 grams fat
calories: 3.4 grams saturated fat
calories: 15.3 grams carbohydrates
calories:
calories:
calories: 27 grams protein
calories: 54 milligrams cholesterol
calories: 1270 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

Video of Italian lamb, bean and silverbeet soup

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