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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 70 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Heat the olive oil in a Dutch oven or large, heavy-bottomed pot. Season the lamb with salt and pepper; cook in the hot oil until browned, 2 to 3 minutes. Add the garlic; cook and stir 1 minute. Pour the red wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Reduce the heat to medium-low; add the tomatoes, oregano, and bay leaf to the pot. Simmer gently until the lamb is tender, about 45 minutes. | 2. Raise heat to medium-high. Add the potatoes, green beans, red pepper, and zucchini to the pot. Cook until the vegetables are tender, another 15 to 20 minutes. Sprinkle the parsley over the soup. Remove the bay leaf and season with salt and pepper before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lamb shoulder	1 1/2	pounds	boneless cut	1708.5639	1.3559999999999999	114.5823	138.0411
salt black pepper	to taste		ground	-	-	-	-
garlic	5	cloves	sliced	22.35	4.959	0.9540000000000001	0.075
red wine	1/2	cup		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
tomato	4	cups	peeled chopped	165.6	36.72	8.64	1.44
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
bay leaf	1			-	-	-	-
potato	4		peeled cut	-	-	-	-
green bean	2	cups	trimmed	62.0	13.94	3.66	0.44
red bell pepper	1		seeded cut	-	-	-	-
zucchini	2		sliced	6.72	0.9952	0.8672	0.128
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.