Hearty lamb and white bean soup

This deliciously hearty lamb and white bean soup is full of iron, protein and all the goodness of fresh vegetables. It's a meal in itself and perfect for cold winter nights.



1.Place beans in medium bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.
2.Roast capsicum under hot grill, skin-side up, until skin blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin, chop capsicum finely.
3.Heat oil in large saucepan; cook lamb, in batches, until browned. Cook onion and garlic until softened. Add carrot and celery; cook 2 minutes. Add paste and wine; bring to the boil then simmer 5 minutes.
4.Return lamb to pan with the water; bring to the boil. Simmer, uncovered, 2 hours, skimming fat from surface occasionally.
5.Place beans in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until almost tender. Drain.
6.Remove lamb from pan. Strain broth through muslin-lined sieve into large heatproof bowl; discard solids. When lamb is cool enough to handle, remove meat from shanks; shred coarsely. Discard bones.
7.Return broth to same cleaned pan with capsicum, beans and lamb; bring to the boil. Simmer, uncovered, 5 minutes. Remove from heat; stir in spinach.

Leave out the spinach if you’re intending to freeze; stir in spinach after reheating.


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