Tasty lamb and bean soup

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 6

Time to make: 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

2 stalks celery, thinly sliced

1 carrot, thinly sliced

½-1 teaspoon dried chilli flakes

3 trimmed lamb shanks (about 600g meat)

400g can chopped tomatoes

½ head cabbage, roughly shredded

400g can cannellini beans, drained, rinsed

2 sprigs rosemary, roughly broken

7 cups salt-reduced vegetable or meat stock made with 7 cups water and 4 teaspoons salt-reduced vegetable or meat stock powder

4 tablespoons chopped fresh basil

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Instructions

1 Heat oil in a large non-stick pan and cook onion and garlic until softened. Add celery and carrot with chilli flakes and cook for a few more minutes.

2 Transfer to a slow cooker and add the remaining ingredients, adding liquid last. Cook on high for 3 hours or on low for 6 1/2 hours until the meat begins to fall off the bone and is tender.

3 Remove meat from cooker and roughly chop. Return to cooker and heat through. Scatter over fresh basil.

Serving suggestion

Serve with crusty bread

Variations

This soup is also delicious served with cooked small pasta shapes stirred in.
Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 249cal

Kilojoules 1040kJ

Protein 25g

Total fat 10g

–Saturated fat 3g

Carbohydrates 15g

–Sugars 9g

Dietary fibre 6g

Sodium 580mg

Calcium 110mg

Iron 3.5mg

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.

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