Description
Wonderful 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
- 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
Instructions
- 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.
Prep Time: 45 mins
Cook Time: 2 hrs
Total Time: 10 hrs 45 mins
Servings: 8