Ribollita

Ribollita

Serves: 6

Time to make: 4 hrs 40 mins , in a slow cooker

Hands-on time: 10 mins

Ingredients

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4 lamb shanks, fat-trimmed

1 onion, chopped finely

1 carrot, finely chopped

1 small fennel bulb (200g), sliced finely

3 cloves garlic, minced

1 red capsicum

400g can chopped tomatoes

2 sprigs fresh rosemary

2 tablespoons mild chilli paste

8 ½–9 cups water

200g baby spinach

400g cannellini beans, drained, rinsed

½ cup chopped fresh basil

200g sourdough bread, crusts removed

40g freshly grated parmesan cheese

Instructions

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1 Place lamb, vegetables, rosemary, chilli paste and water in a large slow cooker. Cook on high for 4 hours.

2 Remove lamb from cooker and set aside to cool. Add spinach and beans to cooker and cook for 20 minutes until leaves wilt.

3 Remove meat from lamb once cooled slightly and break into coarse chunks. Return meat with basil to soup with bread. Stir and season to taste. Garnish with cheese to serve.

Variations

Make it gluten free: Check chilli paste is gluten free and use gluten-free bread.

HFG tip

This soup can be kept for up to 3 days in the fridge in an airtight container. Heat thoroughly before serving.

Nutrition Info (per serve)

Calories 263 cal

Kilojoules 1100 kJ

Protein 21 g

Total fat 7 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 6 g

Dietary fibre 7 g

Sodium 510 mg

Calcium 190 mg

Iron 4 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.