White Bean and Lamb Soup Recipe

Ingredients <br>- 1/2 pound dried great Northern beans, sorted and rinsed <br>- 1 onion, chopped <br>- 3 tablespoons olive oil <br>- 3 cloves garlic, chopped <br>- 1 1/4 pounds ground lamb <br>- 3 carrots, peeled and diced <br>- 3 stalks celery, diced <br>- 1 1/2 cups canned roma tomatoes, with liquid <br>- 1/4 cup chopped fresh parsley <br>- 1 teaspoon dried thyme <br>- 1/2 teaspoon dried oregano <br>- fresh ground black pepper <br>- salt to taste <br>- 6 cups chicken broth <br>- 1/2 pound baby spinach leaves <br>- 4 ounces feta cheese, crumbled <br><p></p>Directions <br>step 1: Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse. <br>step 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. <br>step 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. <br>step 4: Top each serving of soup with wilted spinach and crumbled feta cheese. <br>

Ingredients
- 1/2 pound dried great Northern beans, sorted and rinsed
- 1 onion, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 1/4 pounds ground lamb
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 1/2 cups canned roma tomatoes, with liquid
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- fresh ground black pepper
- salt to taste
- 6 cups chicken broth
- 1/2 pound baby spinach leaves
- 4 ounces feta cheese, crumbled

Directions
step 1: Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
step 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.
step 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.
step 4: Top each serving of soup with wilted spinach and crumbled feta cheese.

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