RUSTIC LAMB SOUP FROM FLORENCE (MINESTRA DAGNELLO)
This is THE LAMB SOUP for a quiet, intimate evening on a rainy day. My family uses white burgundy wine which blends wonderfully with the vegetables and ends up tasting a bit sweet. Children wont even know there's wine in the soup. Celery gives a rustic, fresh taste. TRULY, WONDERFUL RUSTIC TASTING SOUP. Got the recipe from Pietro Petroni's : The Complete Book of Florentine Cooking while I was in Florence.
Provided by Polar Bear
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
- Finally add the noodles and cook for a few minutes.
- Serve with freshly ground pepper.
Nutrition Facts : Calories 367.8, Fat 20.5, SaturatedFat 6.7, Cholesterol 65.1, Sodium 995.1, Carbohydrate 29, Fiber 2, Sugar 3.5, Protein 14.4
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