White Bean & Lamb Soup
Submitted by dianneb
Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.
YIELD
10 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsThis is the kind of soup that fills the whole house with a smell so good, neighbors start knocking.
Lamb shanks simmer alongside dried navy beans for two hours until the meat falls off the bone and the beans turn creamy and tender. Some of those beans get pureed back into the broth, giving it a thick, velvety body without any cream.
A squeeze of fresh lemon juice at the end lifts everything, cutting through the richness with just the right amount of brightness. Diced Roma tomatoes and fresh basil on top bring color and freshness to every bowl.
Best part? This soup actually gets better after a day or two in the fridge, and it freezes like a champ for up to three months.
Pro Tips
- No need to pre-soak the beans. They’ll cook right alongside the lamb and absorb all that meaty, sage-scented broth.
- Pureeing a portion of the beans thickens the soup naturally. Use an immersion blender or a regular blender in batches.
- When reheating, thin with a splash of water and re-season with salt and lemon juice. The beans will absorb liquid as the soup sits.
Ingredients
Directions
HEAT OIL in 4-quart pot.
When hot, add celery, onion, garlic and sage.
Cook until onion is softened, about 5 minutes.
Add stock or broth and water.
Bring to a boil.
Add lamb and beans. Bring to boil again.
Simmer, covered, 2 hours, stirring occasionally.
Use slotted spoon to remove lamb.
When cool enough to handle, remove meat from bone.
Cut meat into ⅓ inch dice.
Purée 2 cups beans with 1 cup soup liquid until smooth.
Return meat and puréed mixture to pot.
Stir well to combine. Add lemon juice and season to taste with salt and pepper.
Can be made ahead and refrigerated as long as 3 days or frozen.
Reheat gently, thinning with water as needed. Adjust seasoning and lemon juice.
To serve, garnish with tomato and basil.
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