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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
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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:
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:
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.
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