Ingredients
8
8 servings
- •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.
Nutritional Facts
Per 8 servings
- Calories: 332
- Carbohydrate: 22g
- Fat: 18g
- Fiber: 7g
- Protein: 21g
- Sugar: 4g
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