Lamb + Veggie Pasta Soup
Source of Recipe
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Recipe Link: http://www.garvick.com/recipes-fps/chi2f118.htm Lamb + Veggie Pasta Soup
1/4 cup virgin Olive oil,
...PLUS 2 Tablespoons more Olive oil
2 pounds boneless lamb stew meat
1 stalk celery, finely minced
1 small carrot, finely minced
1 Tablespoon finely minced garlic
6 cups chicken, lamb or veal stock
3/4 cup dried flageolet beans or red kidney beans
4 sprigs fresh oregano or marjoram,
...or 1 Tablespoon dried marjoram
4 Plum tomatoes
3/4 cup uncooked elbow pasta
for garnish:
1/2 cup grated Parmesan or Romano cheese
1 small onion, finely minced
freshly ground pepper
virgin Olive oil
In a Dutch oven or a 3 quart heavy pot, heat 2 Tbsps. oil
over high heat on top of the stove/range.
Add the lamb in batches and brown well on all sides.
Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown.
Heat oven to 350 degrees F.
Remove all but 2 Tablespoons of the oil, or add to make 2 Tbsps.
Add the celery, carrot and garlic. Cook, stirring, 1 minute.
Return the meat to the pot.
Add the stock and beans. Bring to a boil. Add the oregano.
Cover, and bake 1 1/2 hours, or until the lamb is cooked and the
beans are tender.
Meanwhile, chop tomaotoes.
Add the pasta to the pot.
Cover and continue baking another 20 minutes, or until pasta is tender.
Remove the oregano sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls.
Offer grated cheese, minced onions, ground pepper and olive oil as
garnishes at the table.
Makes 8 servings.
MMMMM good.
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