Hearty White Bean Soup with Leftover Lamb and Shaved Fennel
Warm up with a bowl of hearty white bean soup featuring tender leftover lamb, creamy cannellini beans, and the crisp brightness of shaved fennel. This comforting recipe layers aromatic vegetables, earthy spices like cumin, and fresh thyme to create a deeply flavorful broth that celebrates the art of repurposing leftovers. A finishing touch of lemony fennel shavings adds a refreshing contrast, balancing the rich, savory notes of the lamb. Ready in under an hour, this one-pot meal is perfect for cozy weeknights or elegant dinners. Serve it with crusty bread for the ultimate comforting touch, and let this easy, satisfying soup become a standout way to transform your leftover meats.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 cups cooked leftover lamb, shredded or diced
- 2 15-ounce cans cannellini beans, drained and rinsed
- 6 cups chicken or vegetable broth
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large fennel bulb, thinly shaved (reserve fronds for garnish)
- 0.5 large lemon, juiced
- 2 tablespoons chopped fresh parsley (optional)
- as desired crusty bread (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the shredded or diced leftover lamb to the pot. Stir to combine.
Pour in the drained and rinsed cannellini beans and the chicken or vegetable broth.
Add the fresh thyme leaves, ground cumin, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes to allow the flavors to meld.
While the soup simmers, shave the fennel bulb thinly using a mandolin or knife. Toss the shaved fennel with lemon juice in a small bowl and set aside.
Taste the soup and adjust salt and pepper if needed.
Ladle the soup into bowls. Top each serving with a small handful of shaved fennel, a sprinkle of reserved fennel fronds, and fresh parsley if desired.
Serve warm with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 8436 mg | 367% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 31.3 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 6070 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
