Lamb Minestrone is a hearty and flavorful Italian dish that is sure to please the whole family. It is a combination of lamb, vegetables, beans, and pasta cooked in a rich and flavorful tomato broth. The lamb is cooked until it is tender and juicy, while the vegetables and beans contribute a nice depth of flavor to the broth. The noodles add a nice texture and bulk to the dish.

This rustic dish is simple yet satisfying and can be served either as a main course or as an accompaniment to other dishes. It is the perfect comfort food for any day of the week. The combination of rich broth, tender lamb, and flavorful vegetables will make your mouth water before you even take the first bite.

The best part of Lamb Minestrone is that it can easily be customized to suit different tastes. For example, you can add more vegetables or swap out the lamb for a different protein. You can also vary the spices and herbs to make the dish as spicy or mild as you like.

Lamb Minestrone is best served with a generous helping of freshly grated Parmesan cheese and a crusty loaf of bread. It is a great way to warm up and fill up on a cold winter night. The leftovers also make a great lunch or dinner the next day.

Lamb Minestrone

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Recipe by Dish Lingo Course: Lunch, Dinner, SoupCuisine: ItalianDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

325

kcal

Total time

50

minutes

I LOVE warm soups in the fall! It is a great way to make one dish and eat it for 3-4 days in a row! Especially if you think of implementing more and more vegetables and easy-to-digest protein together with the healing bone broth!

Ingredients

• 6 cups 6 bone broth)

• 1 can 1 diced tomatoes (substitute with 1/3 cup diced beet for AIP)

• 1 cup 1 carrots, chopped

• 1 cup 1 spinach, chopped

• 1 cup 1 parsnip, chopped

• 1 cup 1 celeriac root, chopped (can substitute with rutabaga)

• 1 medium 1 white onion, diced

• 3 ribs 3 of celery, chopped

• 1 medium 1 zucchini, chopped

• 2 tsp 2 dried oregano

• 2 tsp 2 dried basil (any fresh herbs are always a bonus!)

• 1/4 cup 1/4 fresh parsley

• 2 cloves 2 garlic, minced

• 1 tsp 1 sea salt (plus more to taste)

• 2 2 –3 tbsp avocado oil

• 2 cups 2 pre-cooked lamb (you can also use raw lamb leg, cut into small pieces)

Directions

• Place a pot on the stove on medium-high heat and add avocado oil.
• Add the onion and garlic and sauté for 5 minutes.
• Add in all the chopped veggies (the celeriac, the parsnips, carrots, etc. and sauté for 5 minutes.
• Add all the dried herbs (oregano and basil). Save fresh basil to add at the end of cooking.
• Pour in the broth (or water) and pre-cooked or raw lamb pieces into the vegetable mix and stir.
• Bring the soup to a boil, turn down the heat to low, cover with the lid and simmer on medium heat for 20 minutes.
• Once the veggies are cooked through, add in the spinach and other fresh herbs and stir until the spinach is wilted.
• Ladle into the bowls and serve with extra basil.

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