In a large Dutch oven or stock pot, heat 1 T olive oil until very hot, add 1/2 lamb cubes and brown on all sides and remove. Add another tablespoon of oil and brown remaining meat and reserve. Add the final two tablespoons of oil to the pot then add garlic and onions and sauté over low heat, stirring occasionally, for 8 to 10 minutes. Add reserved lamb and carrots, celery, drained soaked beans, chicken stock, bay leaf, parsley, thyme, oregano and sage. Bring to a boil, then reduce heat and simmer covered for about 1 hour or until the beans and lamb are almost tender. Remove bay leaf and add salt and pepper to taste. Mix in chard and cook for an additional 15 minutes. Taste again for seasoning. Serve in soup bowls and garnish with cheese and a drizzle of olive oil.
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