White Bean and Lamb Soup

White Bean and Lamb Soup

This lamb soup features great Northern beans, carrots, and celery in a tomatoey broth, topped with spinach and feta for a complete meal in a bowl.

Preparation Time
45 mins
Cooking Time
1 hr 55 mins
Total Time
2 hr 40 mins
Calories
332 Calories

Recipe Instructions

Step 1
Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.
Step 2
Heat olive oil in a large stockpot over low heat. Cook and stir onion in hot oil until just beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium. Add lamb; cook for 3 to 4 minutes. Stir in carrots and celery; cook for 1 minute. Stir in tomatoes, then season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour 30 minutes.
Step 3
Heat a large saucepan over medium heat. Sauté spinach in the hot saucepan until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
Step 4
Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.

Ingredients

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

Categories

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