Dear Reader,
Last week I shared a vegan legume soup. This week I’m adding meat and pasta.
The meat will change its flavour profile, and rather than a soup; it will become a stew.
I’m trying a low-carbohydrate and high-protein pasta to see what it tastes like. The CSIRO TWD lists San Remo Pasta Pro Multigrain Protein Pasta.
Recipe
Equipment
- Pressure cooker
- Stainless steel saucepan
Ingredients
- 50 mL olive oil
- Two stalks of celery
- One diced carrot
- One small onion, chopped
- Two cloves of garlic – chopped
- 240 g (drained) canned Borlotti beans
- 240 g (drained) canned lentils
- 750 mL vegetable stock
- 210 g crushed canned tomatoes
- Fresh rosemary, to taste
- 2–3 teaspoons curry powder, to taste
- Salt to taste
- Rolled boneless Australian lamb shoulder
- San Remo Pasta Pro Multigrain Protein Pasta
Instructions
- Add the oil into a high-sided saucepan, then add the chopped celery, carrot, onion and garlic clove.
- Sauté together over medium heat. Add the curry powder and rosemary leaves when the onion has become translucent.
- Pour a little stock to remove the fond from the saucepan and then decant to the pressure cooker.
- Add all the legumes, tomatoes, and vegetable stock, and mix with a wooden spoon.
- Place the lamb into the cooking vessel.
- To add an extra kick, grind some rock salt and whole peppercorns with a pestle in a mortar, and add to the pressure cooker before sealing the lid.
- Cook under pressure for about 60 minutes.
- Allow the pressure to equalise naturally, and open the cover.
- Take the meat out and break it up in a bowl. It should be tender enough to pull apart.
- Transfer the remaining contents into a saucepan and bring to a simmer to reduce.
- Add the meat and stir with a spoon when the soup becomes more like a stew.
- Cook the pasta as per the instructions on the packaging.
- Spoon the pasta into a bowl and add some meaty legume stew.
- Give thanks to the Lord.
- Eat with a spoon.
Photographs
Hi there! I just wanted to drop a quick note to let you know how much I adore your blog. It’s an amazing resource for anyone who is curious about food. I particularly enjoy your homestyle recipes and quick bites suggestions, but your fried food ideas are also making my mouth water. I applaud your commitment to supporting people in their weight loss journey with insightful tips and tricks. Keep up the fantastic work, and I can’t wait to discover more of your fabulous posts!
Stay Blessed – Mel
Hi Mel,
Thank you for your kind words.
great post – thanks !!
This article is fantastic! I love how the author is experimenting with different ingredients and techniques to create a delicious and healthy meal. The addition of meat and pasta to the vegan legume soup takes it to a whole new level, and I’m excited to try the low-carbohydrate and high-protein pasta they recommend. The recipe is easy to follow, and the use of a pressure cooker and stainless steel saucepan ensures that the dish is cooked to perfection. Overall, a great article that inspires me to get creative in the kitchen!
Hi Keto Queen,
Thank you for your kind words.
I’m making something similar right as I type! It’s a lamb and ham bone lentil and green split pea soup. I love these types of soups/stews and yours look fantastic 🙂
Hi Lorraine,
Thanks. Your lamb and ham bone soup sounds fantastic. Ham bones are so full of flavour. Soup season is certainly here. 😊
This looks great! I tried a high-protein pasta once, but I’m not sure I tried the right brand. It was a little bitter, but I didn’t try it in a stew–a flavorful stew broth might mellow that bitterness.
Hi Cecilia,
I was wary, but it turned out okay, and even better the following day as leftover pasta.
That must have been very tasty. Borlotti beans are delicious…never seen them in cans…I cook them from dried & use in a pasta & pancetta soup.
Hi Alice,
Thanks. It was delicious. I’ve never tried the dry beans.
May I suggest you wash the ‘Annalisa’ products with a lot of water as they have a very high salt content. i use other brands if I cannot avoid tinned products.
Hi Eha,
Thank you. Yes I wash the beans and lentils when I drain them from the cans.
Very nice! What was the high-protein pasta like?
Hi Emma,
Thanks. It was a bit chewy but acceptable for my tastes. It took up the flavours of the stew nicely.