Rustic Lamb Soup from Florence Minestra Dagnello
Experience the comforting flavors of Tuscany with this Rustic Lamb Soup from Florence, also known as Minestra d'Agnello. This hearty, slow-simmered soup combines tender, fall-off-the-bone lamb shoulder with creamy cannellini beans, velvety potatoes, and vibrant kale for a meal that's as nourishing as it is delicious. Infused with the earthy aroma of fresh rosemary, thyme, and bay leaves, and elevated by a splash of red wine, every spoonful is rich with depth and authenticity. Perfect for a cold evening, this Italian classic is a true celebration of rustic cooking, best served with a sprinkle of Parmesan cheese and a slice of crusty bread. Warm, flavorful, and packed with wholesome ingredients, it's the ultimate comfort food for soup lovers!
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Recipe Information
Ingredients
- 1 kg bone-in lamb shoulder
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 6 cups beef or lamb stock
- 3 medium potatoes, peeled and cubed
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
- 400 g cannellini beans, drained and rinsed
- 200 g kale, stems removed and chopped
- 1 to taste salt
- 1 to taste black pepper
- Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Season the lamb shoulder with salt and black pepper, then sear it in the pot until browned on all sides. This should take about 5-7 minutes. Remove the lamb and set aside.
In the same pot, add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and tomato paste, and cook for an additional 1-2 minutes until fragrant.
Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
Return the lamb shoulder to the pot and pour in the beef or lamb stock. Add the rosemary sprigs, thyme sprigs, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot partially with a lid and let the soup simmer for 1 hour. Stir occasionally and skim off any foam or excess fat from the surface.
After 1 hour, add the cubed potatoes and cannellini beans. Continue simmering for another 30 minutes or until the lamb is tender and starting to fall off the bone.
Remove the lamb shoulder and shred the meat, discarding bones and excess fat. Return the shredded meat to the pot.
Stir in the chopped kale and simmer for an additional 5-10 minutes until wilted.
Taste the soup and adjust the seasoning with salt and black pepper as needed.
Serve the soup hot with Parmesan cheese if desired. Pair with crusty bread for a complete rustic meal.
Nutrition Facts
Calories |
4004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 5510 mg | 240% | |
| Total Carbohydrate | 257.5 g | 94% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 30.7 g | ||
| Protein | 246.0 g | 492% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 988 mg | 76% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 9518 mg | 203% | |
*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.
