Recipe for Homemade White Bean Soup, served with meaty lamb knuckle

30 ml olive oil
about 600 g lamb knuckle, sliced horizontally by your butcher
1 large onion, peeled & finely chopped
1-2 sticks celery, finely chopped
1 large (or 2 medium) carrots, peeled & finely chopped
3 cloves garlic, peeled & finely chopped
3 sprigs rosemary
250 ml dry white wine
2 liters chicken stock
500 g small white beans (haricot)
salt & pepper, to taste

For the salsa verde:
a handful each parsley, basil & mint
1 garlic clove
2 teaspoons capers
15-30 ml lemon juice
45-60 ml olive oil
a pinch of salt
10 ml Dijon mustard

How to
Heat the oil on high heat in a large wide pot (at least 6 liters capacity), then fry lamb knuckle in batches until browned on both sides (cut larger chunks of meat in half). Remove the meat from the pot and set aside, then turn down heat to medium.

Fry the onion, celery & carrot until soft, stirring often (add a little more oil if needed). Add the garlic & rosemary (add the sprigs whole, you’ll remove the woody stems later) and fry for another minute.

The bottom of the pot should be coated with sticky brown bits by now. Add the white wine and stir to deglaze. Add the fried meat with all the juices back into the pot, then top with stock. Add the beans and stir. Note: Don’t add any salt until tright at he end, otherwise the beans won’t become tender.

Bring to a simmer, stirring now and then, then turn heat down to low, cover with a lid and cook for about 2,5-3 hours until the meat is falling from the bone and the beans are really tender.

Season generously with salt & pepper and remove from the heat to rest for about 15 minutes before serving.

To make the salsa verde, chop all the ingredients together by hand or in a food processor.

Taste and adjust with more salt or lemon juice if needed.

Serve the soup in bowls with a dollop of salsa verde (and some crusty bread for dipping, optionally).

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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.