White Bean and Lamb Soup
Ingredients
- ½ pound dried great Northern beans, sorted and rinsed
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 ¼ pounds ground lamb
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 ½ cups canned roma tomatoes, with liquid
- ¼ cup chopped fresh parsley
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- freshly ground black pepper to taste
- salt to taste
- 6 cups chicken broth
- ½ pound baby spinach leaves, rinsed and dried well
- 4 ounces feta cheese, crumbled
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Instructions
- Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.
- Heat olive oil in a large stockpot over low heat. Cook and stir onion in hot oil until just beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium. Add lamb; cook for 3 to 4 minutes. Stir in carrots and celery; cook for 1 minute. Stir in tomatoes, then season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour 30 minutes.
- Heat a large saucepan over medium heat. Sauté spinach in the hot saucepan until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
- Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.
Source
Original recipe: View Original
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