White Bean and Lamb Soup

Ingredients

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

Instructions

1. 1

   Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.

2. 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.

3. 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.

4. 4

   Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.