Recipe From: ACF, Nate Shaw
8 ounces dried cannellini beans
1 lb ground lamb
2 leaves chard
2 ribs celery, diced
1 medium sweet onion, diced
6 cloves garlic, minced
2 sprigs fresh rosemary
1 tbsp olive oil
salt, pepper, and chives to taste
The night before, soak the dried beans in room temperature water.
In a large pot, heat oil over high heat. Add ground lamb and brown evenly. Remove meat from pot, leaving fat and caramelized bits.
Separate the stems from the chard and dice. Over medium heat, add the onion and celery to the pot the lamb was browned in. Once softened, add the garlic and diced chard stems. Take care not to brown the vegetables.
After vegetables have softened, add 2 quarts of water, the soaked beans, and sprigs of rosemary to the pot. Bring to a simmer, and cook until the beans are tender.
Add the cooked lamb and diced chard leaves to the soup, and simmer for an additional 5 to 10 minutes. Season to taste with salt and pepper. Garnish with fresh chives.
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