tassi
Junior Member
Posts: 80
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Post by tassi on Oct 11, 2008 23:01:26 GMT -6
White Bean and Lamb Soup
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
Cooking Directions 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.
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