MY JEW-ISH QUICK LAMB, WHITE BEAN, TOMATO & KALE SOUP


Kale – the wonder leaf, if a vegetable could win a prize for veg of the year 2014 it would be kale. Whilst it usually comes bagged and slightly shredded you can buy variations of it in its whole form. Either way every week its in my fridge and every week I try and find a new way to cook with it.

When the season ends, I’ll swap it with my other favourite – beetroot leaves. As this recipe evolved in the one pot, kale seemed the natural green element to add to and finish off the soup.

I recommend using lamb mince over any other because it offers that delicious gamey meaty flavour. I would recommend a big bowl of this as a meal on its own; however it can also be served as a starter. If anything this is a cheap dish, that will feed plenty and keep one full.

I served this to friends at work and they all rather enjoyed this, so hopefully you will too.

INGREDIENTS

  • Small drizzle of olive oil
  • 1 x white onion, peeled and diced
  • 2 x cloves of garlic, peeled and diced
  • 500g lamb mince
  • 1 packet of kale
  • 1 x tin of white beans, cannelini or butter beans – your favourite
  • 1 tablespoon of tomato puree
  • 1 x tin of chopped tomatoes
  • 1 x litre of chicken stock
  • A few small sprigs of rosemary
  • 1 bay leaf
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of sugar
  • Sea salt and ground black pepper

METHOD

In a heavy bottomed pan over a medium heat add your onion and garlic. Allow it sweat off for about 4-5 minutes to soften and then add in the lamb mince. Stir with a spoon breaking down the lamb and browning off at the same time.

For the health conscious if your lamb is really fatty, now is a good time to drain off some of the fat. Add your kale and stir. Place the lid on pan for about 5 minutes and then stir, the kale should soften.

Now add the white beans, tomato puree, rosemary and bay leaf. Stir for one to two minutes until all the ingredients are evenly coated and the  puree is cooked through to burn off some of the acidity.

Add in the tinned tomatoes and chicken stock, sugar, balsamic and stir well. Mix well and turn down the heat and allow the soup to simmer for about 10-15 minutes to allow the flavours to infuse. Check for seasoning and either serve immediately or cool down and refrigerate until you need it.

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