Name: White Bean and Lamb Soup
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Dried Great Northern beans, sorted and rinsed - ½ pound; Onion, chopped - 1; Olive oil - 3 tablespoons; Garlic, chopped - 3 cloves; Ground lamb - 1 ¼ pounds; Carrots, peeled and diced - 3; Celery, diced - 3 stalks; Canned roma tomatoes, with liquid - 1 ½ cups; Chopped fresh parsley - ¼ cup; Dried thyme - 1 teaspoon; Dried oregano - ½ teaspoon; Fresh ground black pepper - ½ teaspoon; Salt to taste - ½ teaspoon; Chicken broth - 6 cups; Baby spinach leaves - ½ pound; Feta cheese, crumbled - 4 ounces

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - White Bean and Lamb Soup

1. Dried Great Northern beans, sorted and rinsed - ½ pound

2. Onion, chopped - 1

3. Olive oil - 3 tablespoons

4. Garlic, chopped - 3 cloves

5. Ground lamb - 1 ¼ pounds

6. Carrots, peeled and diced - 3

7. Celery, diced - 3 stalks

8. Canned roma tomatoes, with liquid - 1 ½ cups

9. Chopped fresh parsley - ¼ cup

10. Dried thyme - 1 teaspoon

11. Dried oregano - ½ teaspoon

12. Fresh ground black pepper - ½ teaspoon

13. Salt to taste - ½ teaspoon

14. Chicken broth - 6 cups

15. Baby spinach leaves - ½ pound

16. Feta cheese, crumbled - 4 ounces

How to cook deliciously - White Bean and Lamb Soup

1. Stage

Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.

2. Stage

In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.

3. Stage

Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.

4. Stage

Top each serving of soup with wilted spinach and crumbled feta cheese.