Italian · Lunch
Lamb and Vegetable Soup
A rustic Italian soup built on braised lamb shoulder simmered with carrot, celery, onion and potato in a rosemary-scented tomato broth. Finished with a splash of red wine vinegar and grated pecorino, it delivers a rich, savoury bowl suited to cold-weather lunches, served with crusty bread on the side.
$5
15 minsPrep
70 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
498Calories
35.2gProtein
29.8gFat
22.4gCarbs
7.2gSugar
3.9gFiber
980mgSodium
142mgChol
11.6gSat Fat
1120mgPotassium
170mgCalcium
4.3mgIron
2.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cube the lamb shoulder into 1-inch pieces. Dice the onion, carrot, celery and garlic. Cube the potato.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown lamb on all sides until deep crust forms, about 6 minutes.
3
Sauté
Add diced onion, carrot and celery to the pot over medium heat. Cook 5 minutes until softened, stirring occasionally.
4
Simmer
Return lamb to pot with garlic, crushed canned tomatoes, potato, beef stock, rosemary and bay leaf. Bring to boil, then reduce heat to low and simmer covered 55 minutes until lamb is fork-tender.
5
Plate
Remove rosemary sprig and bay leaf. Stir in red wine vinegar and season with salt and pepper. Ladle into a bowl and top with grated pecorino romano.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb shoulder
- 2 tbsp2 tbsp olive oil
- 11 onion
- 22 small carrot
- 22 celery stalk
- 2 clove2 clove garlic
- 7 oz100g, a third of a 14.5 oz can canned tomatoes
- 22 small potato (200g)
- 2 1/2 cups600ml beef stock
- 2 sprig2 sprig rosemary
- 22 bay leaf
- 2 tsp2 tsp red wine vinegar
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp pecorino romano
