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Tuscan Bean Soup With Lamb And Shaved Fennel Recipe

Nutrition per serving    (USDA % daily values)
CAL
355
FAT
81%
CHOL
41%
SOD
9%

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Ingredients for 4 servings

Leaves from 1 big stem fresh rosemary

2 cups cooked white beans, such as Borlotti

6 cups chicken broth

4 cups cubed (1-inch) cooked lamb

1 onion

Salt and freshly ground black pepper

Extra-virgin olive oil

2 cups diced fresh tomato

Leaves from a handful fresh thyme sprigs

1/2 fennel bulb, sliced as thin as possible

4 garlic cloves

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