Lamb and cannellini soup

Serves: 4

Time to make: 8 hrs 15 mins

Ingredients

1 onion, finely sliced
cooking spray oil
1 lamb shank
1 carrot, scrubbed, sliced
2 stalks celery, sliced
1 red capsicum, chargrilled, chopped
2 tablespoons tomato paste (see tips)
1 teaspoon sugar
400g can Italian tomatoes with herbs (see tips)
1 cup red wine
2 cups salt-reduced chicken stock (see tips)
2 cups water
400g can cannellini beans, drained, rinsed
2 cups spinach
1 pinch of salt
1 teaspoon black pepper

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Instructions

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1 Brown onion in a little oil spray in a non-stick pan. Place in a slow cooker.

2 Brown lamb shank in a little oil spray and place in slow cooker with the remaining ingredients except beans, spinach and seasoning. Mix well. Cook on low for 7 hours.

3 Stir in beans and spinach and cook for 1 more hour. Remove shank from soup. Cool slightly and shred lamb. Return to soup. Season and serve.

Variations

Make it gluten free: Check tomato paste and flavoured tomatoes are gluten free. Use gluten free stock

Nutrition Info (per serve)

Calories 269 cal

Kilojoules 1130 kJ

Protein 21 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 13 g

Dietary fibre 7 g

Sodium 690 mg

Calcium 110 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jul 2009

One comment on Lamb and cannellini soup

Kelly Ronayne September 30, 2023 at 10:13 am #

The ‘chunky bits’ were great, but the wine and tomato broth wasn’t particularly good. I’ll make this again with extra stock and pearl barley instead of the wine and tomato.

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