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Lamb & White Bean Soup

by Mary Sacks

Lamb & White Bean Soup

This is a hearty soup that will warm your insides. It simmers with white wine and should be served with a loaf of crusty bread.


  • 2 lbs. boneless lamb shoulder, cut in 1½-inch cubes
  • salt & pepper
  • 2 Tbsp. cooking oil
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 5 cloves garlic, finely chopped
  • 1 tsp. dried rosemary
  • 1 cup dry white wine
  • 1 (14½ oz.) can diced tomatoes
  • 1 cup prepared RC No Added MSG Lamb Broth
  • 2 bay leaves
  • 1 (15½ oz.) can cannellini beans (white kidney beans), rinsed and drained
  • ½ tsp. honey


  • Preheat oven to 300°F. Pat lamb dry and season generously with salt and pepper.
  • Heat oil in a Dutch oven over medium-high heat. Add one-third of the lamb. Sear lamb on all sides until nicely browned, 6-8 minutes per batch; remove from Dutch oven. Repeat with remaining lamb.
  • Pour off and discard all but 2 Tbsp. fat from pan; reduce heat to medium. Add onion, celery and a pinch of kosher salt. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic and rosemary; cook until fragrant, about 1 minute. Add wine; cook and stir until thickened and bubbly.
  • Return lamb and juices to Dutch oven, along with undrained tomatoes, broth and bay leaves. Bring to a boil. Cover and transfer to oven. Cook until lamb is very tender, about 1½ hours. Add beans and honey in the last 10 minutes of cooking. Season to taste before serving.

Food for Thought

  • Searing Lamb. Should be done in small batches to ensure browning. The browning process adds much flavor to the soup.
  • Dutch Oven. This recipe lends itself to slow cookers.
  • Garlic. I know there seems like a lot of garlic in this dish, but it does work. If you are skeptical, don’t chop the garlic (leave whole) and then it can be removed later.
  • Undrained Tomatoes. Sometimes canned tomatoes can be an issue with salt or unfamiliar flavors. I usually drain them and just add an equal amount of broth to make up the difference.
  • Bay leaves. Don’t forget to remove them after cooking.


  • 6

Mary Sacks
Mary Sacks


Retired Certified Executive Chef and Educator

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