Lamb, white bean and spinach soup

Lamb, white bean and spinach soup

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Left-over lamb is remade into this hearty winter soup.

The ingredient of Lamb, white bean and spinach soup

  1. 7 cups (1.75L) Massel beef style liquid stock
  2. 1 small leek, sliced into rounds
  3. 75g baby green beans, trimmed and cut into 4cm slices
  4. 3 sprigs thyme
  5. 400g can cannellini beans (white beans), rinsed and drained
  6. 1 1/2 cups (280g) leftover cooked lamb, roughly chopped
  7. 100g baby spinach leaves
  8. Salt and cracked black pepper

The instruction how to make Lamb, white bean and spinach soup

  1. Place the beef stock in a large saucepan over medium heat and bring to a simmer. Add the leek, green beans and thyme and cook for 4 minutes or until the green beans are tender.
  2. Stir through the cannellini beans, lamb and baby spinach and cook for another 2 minutes or until spinach has wilted. Remove the thyme. Season with salt and pepper and divide among serving bowls.

Nutritions of Lamb, white bean and spinach soup

calories: 119.022 calories
calories: 2 grams fat
calories: 1 grams saturated fat
calories: 12 grams carbohydrates
calories: 4 grams sugar
calories:
calories: 10 grams protein
calories:
calories: 1575.05 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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