Left-over lamb is remade into this hearty winter soup.
Ingredients
- 7 cups (1.75L) Massel beef style liquid stock
- 1 small leek, sliced into rounds
- 75g baby green beans, trimmed and cut into 4cm slices
- 3 sprigs thyme
- 400g can cannellini beans (white beans), rinsed and drained
- 1 1/2 cups (280g) leftover cooked lamb, roughly chopped
- 100g baby spinach leaves
- Salt and cracked black pepper
Method
- Step 1Place the beef stock in a large saucepan over medium heat and bring to a simmer. Add the leek, green beans and thyme and cook for 4 minutes or until the green beans are tender.
- Step 2Stir through the cannellini beans, lamb and baby spinach and cook for another 2 minutes or until spinach has wilted. Remove the thyme. Season with salt and pepper and divide among serving bowls.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
498 kj
Energy
2g
Fat Total
1g
Saturated Fat
5g
Fibre
10g
Protein
1575.05mg
Sodium
4g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Steve Brown
- Publication: Taste.com.au
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