Sort of a Minestrone
Lamb soup with veggies and pasta
Serves
3 - 4
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Rather like a thin stew, this can be a starter or a main – just bulk out with extra vegetables. You could also make it with diced chicken thigh or keep it purely vegetarian.
This recipe is from the Reachout Waiheke Community Day at Homeland.
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ShareIngredients
500g diced Quality Mark lamb
remove any excess fat or sinewolive oil
or vegetable oil2 onions
peeled and sliced8 garlic cloves
peeled and sliced1 thumb fresh ginger
peeled and finely chopped or grated2 Tbsp fresh herbs
roughly chopped2 carrots
scrubbed and diced2 celery stalks
sliced800ml diced tomatoesi
2½ litres hot water
1 large potato
scrubbed or peeled, cut into 2cm cubes100g dried pasta
smashed in a tea towel with a rolling pin1 courgette
thinly sliced into discsa handful green beans
topped, cut into 1cm lengths½ cup cheese
grated
Method
Gently fry the lamb in 2 tsp oil until browned all over. Remove to a plate leaving any fats in the pan.
Add another 2 tsp oil to the pan and caramelise the onions, garlic, ginger and herbs with 1½ tsp flaky salt (1 tsp fine salt), stirring occasionally. Return the lamb and any juices and add the carrots, celery, tomato and water and bring to the boil. Cook 2 hours over gentle boil until the lamb begins to feel tender – it depends how large the lamb pieces are.
Add the potato and cook another 15 minutes.
Add the smashed pasta, zucchini and beans and cook until the pasta is just done – al dente – about 8 – 10 minutes.
Taste for seasoning, ladle into bowls and scatter with the cheese.
