Soup is an inexpensive but highly nutritious dish that can replace a full meal. Diversify your home menu with several new fish, meat, vegetable and spice dishes. One of the interesting options is a thick and hearty Corsican soup with meat broth with spices, beans and vegetables.
It is necessary
- - 300 g of lamb on the bone;
- - 150 g Corsican ham (you can also use other natural pork ham);
- - 250 g of small pasta - shells or horns;
- - 100 g dry white beans;
- - 4 medium potatoes;
- - 2 ripe tomatoes;
- - 2 small zucchini;
- - 1 stalk of celery;
- - 3-4 cloves of garlic;
- - 2 onions;
- - a mixture of dried Provencal herbs;
- - olive oil;
- - salt;
- - freshly ground black pepper.
Instructions
Step 1
Start by making the broth. Rinse the lamb, remove the films and place in a saucepan with 3 liters of cold water. Bring the mixture to a boil, remove the foam from the broth and reduce the heat. Season with salt, add half the peeled onion and dried Provencal herbs. Boil the broth for 1, 5 hours, periodically skimming off the foam. Strain the finished broth. Separate the lamb from the bone and cut into cubes. Soak the beans in warm water for 30 minutes.
Step 2
Chop the ham into cubes and lightly fry in hot olive oil. Finely chop the remaining onion and add to the pan. Stir and cook everything together for another 3 minutes. Chop the garlic, add to the pan and add a little of the stock prepared in advance. Simmer the mixture for another 3-4 minutes.
Step 3
Wash all vegetables. Peel the potatoes, zucchini and celery stalk, scald the tomatoes with boiling water and remove the skin. Cut vegetables into small pieces and place in broth. Add the beans, salt the soup and cook for 30-40 minutes over medium heat. Add the sautéed ham to the soup 10 minutes before cooking ends.
Step 4
Cook the pasta in a separate saucepan. Discard them in a colander and add to each soup bowl to taste. Sprinkle freshly ground black pepper over the dish before serving.
