Tomato & lamb bean soup

Turn leftover roast lamb into this hearty soup.

Recipe «Tomato & lamb bean soup» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 small brown onion, halved, finely chopped, 1 garlic clove, crushed, 1 x 400g can diced tomatoes, 500ml chicken stock , 1 x 400g can cannellini beans, rinsed, drained, 150g leftover cooked lamb, coarsely shredded, 100g green beans, topped, thinly sliced crossways , 1/2 cup finely shredded English spinach.

Ingredients:

• 1 tbsp olive oil 
• 1 small brown onion, halved, finely chopped 
• 1 garlic clove, crushed 
• 1 x 400g can diced tomatoes 
• 500ml chicken stock 
• 1 x 400g can cannellini beans, rinsed, drained 
• 150g leftover cooked lamb, coarsely shredded 
• 100g green beans, topped, thinly sliced crossways 
• 1/2 cup finely shredded English spinach 

Instructions

1. Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until the onion softens. Add the tomato and stock or water and bring to the boil.
2. Add the cannellini beans, lamb and green beans and cook for 2-3 minutes or until heated through. Add the spinach and cook for 1 minute or until just wilted. Season with salt and pepper. Ladle soup among serving bowls and serve.