Cooking with Kristy: Chunky Lamb & Vegetable Minestrone Soup

Words by Kristy Jones

This recipe is for two people, so you can beef it up or slim it down depending on how many people you are serving.

Ingredients

• 2 lamb shanks
• 4 cups of mixed root vegetables, thickly diced (eg, carrots, sweet potatoes, swedes, turnips, etc.)
• 400g tin of tomatoes
• 2 cups uncooked pasta (preferably shells or spirals)
• Water
• 250ml vegetable stock
• 1 bay leaf

Method

In a large pot, place lamb shanks, bay leaf and stock and top up with water to cover lamb by two inches. Bring to the boil and then turn down to a simmer with a gentle bubble. Simmer for 1 1/2 hours, making sure that the water is always covering the lamb. Add in vegetables and pasta and bubble away for 20 minutes or until pasta is cooked. Add tomatoes and cook for a further 30 minutes. Take shanks out, pull meat off the bone, add meat back to soup and stir. Remove the bay leaf and serve soup hot with toast.