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 calories
carbohydrate: 21.8 g
cholesterol: 60.1 mg
fat: 18.3 g
fiber: 7 g
protein: 21.4 g
saturatedFat: 6.9 g
servingSize: -
sodium: 461.5 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

8 servings

Recipe Note

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!

Do you like the recipe? Share this tasty recipe!