White Bean and Lamb Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Ingredients
- ½ pound dried great Northern beans, sorted and rinsed 1 onion, chopped 3 tablespoons olive oil 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 fresh ground black pepper salt to taste 6 cups chicken broth ½ pound baby spinach leaves 4 ounces feta cheese, crumbled
Nutrition Info
- 332.4 caloriescarbohydrate: 21.8 gcholesterol: 60.1 mgfat: 18.3 gfiber: 7 gprotein: 21.4 gsaturatedFat: 6.9 gservingSize: -sodium: 461.5 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions White Bean and Lamb Soup
Directions
-
Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
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.
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.
Top each serving of soup with wilted spinach and crumbled feta cheese.