Wonderful lamb soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!
Ingredients
- great Northern beans, sorted and rinsed: 0.5 pound (dried)
- olive oil: 3 Tbsp
- onion: 1 piece (chopped)
- garlic: 3 clove (chopped)
- ¼ pounds ground lamb: 1 piece
- carrots: 3 piece (diced)
- stalks celery: 3 piece (diced)
- ½ cups canned roma tomatoes, with liquid: 1 piece
- fresh parsley: 0.25 cup (chopped)
- thyme: 1 tsp (dried)
- oregano: 0.5 tsp (dried)
- black pepper: (to taste, freshly ground)
- salt: (to taste)
- chicken broth: 6 cups
- baby spinach leaves, rinsed and dried well: 0.5 pound
- ounces feta cheese, crumbled: 4 piece
Metric Conversion
Stages of cooking
-
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.
