Appetizers / Soups / Salads

White Bean Soup with Lamb and Rosemary is for Dinner.

White Bean Soup with Lamb and Rosemary takes 25 minutes to prepare.

White Bean Soup with Lamb and Rosemary takes 170 minutes to cook.

White Bean Soup with Lamb and Rosemary makes 9 servings.

The ingredients for White Bean Soup with Lamb and Rosemary are:

3 tbsp olive oil
2 lbs lamb shanks (2 pieces)
4 tsp kosher salt
2 medium onions, Diced
6 garlic cloves, minced
3 carrots, cut in rounds or half moons
3 stalks celery, diced
1 ts ground coriander
1 tbsp chopped rosemary
1/4 cup white wine
4 cups chicken broth
2 15 ox cans whie navy beans, drained
lemon zest
black pepper

Here is how you make White Bean Soup with Lamb and Rosemary:

1. In a 6 qt dutch oven heat 2 tbsp olive oil over med-high heat. Season lambs with 1 tsp salt and cook in oil, turning occasionally until browned on all sides. Transfer to a plate.2. Add remaining 1 tbsp olive oil, onion, garlic , carrots and celery to the Dutch owen. Cook until vegetables begin to soften, about 2 min. then add coriander, rosemary and wine. Cook until liquid is almost absorbed, about 3 min.3. Regurn shanks to the pot with the broth, 4 cups water and 3 tsp kosher salt, Bring to a boil, then reduce to a lowe simmer. Cook, covered until lamb is very tender, about 2 hr. (For a slow cooker, follow step but transfer ingredients to the slow cooker, the cook on high for 4 hr.)4. Remove shanks and let cook. Discard bones and fat, then shred meat. Return meat to the soup along with the beans; heat throught. Serve topped with a mixture of the lemon zest, pepper and fresh rosemary.Serving Size: 10 cupsNumber of Servings: 9Recipe submitted by SparkPeople user DAGGIE50.

The nutritional information for White Bean Soup with Lamb and Rosemary is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 297.2

• Total Fat: 9.2 g
• Cholesterol: 66.7 mg
• Sodium: 968.7 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 5.6 g
• Protein: 28.3 g