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White Bean and Lamb Soup
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Prep Time:
45 minutes
Cook Time:
115 minutes
Total Time:
640 minutes
Savory lamb soup with white beans, veggies in tomato broth, finished with spinach and feta for a hearty bowl.
Ingredients:
  • 0.5 pound dried great Northern beans, sorted and rinsed
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1.25 pounds ground lamb
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1.5 cups canned roma tomatoes, with liquid
  • 0.25 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • fresh ground black pepper
  • salt to taste
  • 6 cups chicken broth
  • 0.5 pound baby spinach leaves
  • 4 ounces feta cheese, crumbled
Instructions:
  • Allow the dried beans to luxuriate in water for 8 hours or overnight. Follow by a gentle rinse, then set them aside.
  • 1. Begin by heating olive oil in a large stockpot over low heat. Saute onion until just starting to soften, around 4 minutes. Add garlic and cook for an additional minute. Increase heat to medium and add lamb, cooking for 3 to 4 minutes. Toss in carrots and celery, cooking for another minute. Stir in tomatoes and season with parsley, thyme, oregano, pepper, and salt. Pour in beans and broth, bringing everything to a boil. Simmer covered on medium-low heat until beans are tender, about 1 hour and 30 minutes.
  • In a large saucepan over medium heat, quickly wilt spinach without adding extra liquid.
  • Fill bowls with delicious soup and garnish each with tender wilted spinach and tangy feta cheese.

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