LAMB AND WHITE-BEAN SOUP

Lamb and white-bean soup image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, soups and stews, main course

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 pound dried great northern beans
2 tablespoons butter
1 cup coarsely chopped onion
1 clove garlic, finely minced
2 lamb shanks, about 1 pound each
10 cups water
1 1/2 cups peeled and diced tomatoes
1 bay leaf
6 sprigs fresh parsley tied in a bundle
3 sprigs fresh thyme tied in a bundle or 1/2 teaspoon dried
2 whole cloves
20 peppercorns
Salt, if desired
1/4 cup finely chopped parsley

Steps:

Soak the beans or not according to package recommendations.
Heat the butter in a kettle and add the onion, garlic and lamb shanks. Cook, stirring the onion and turning the shanks, about five minutes.
Drain the beans and add them to the kettle. Add the water, tomatoes, bay leaf, parsley sprigs, thyme, cloves, peppercorns and salt to taste. Bring to the boil and let simmer two hours.
Remove the shanks, bay leaf, parsley and thyme sprigs.
Remove the skin from the shanks. Remove the meat from the bones and shred it or cut it into small bite-size pieces. Return the meat to the soup. Reheat and serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1255 milligrams, Sugar 3 grams, TransFat 0 grams