Easy White Bean and Lamb Soup Recipe

Ingredients

• 0.5 pound 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 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• fresh ground black pepper
• salt to taste
• 6 cups chicken broth
• 0.5 pound baby spinach leaves
• 4 ounces feta cheese, crumbled

Instructions

1. Soak dried beans in water for at least 8 hours or overnight. Drain, rinse thoroughly, and set aside.
2. Heat olive oil in a large stockpot over low heat. Add the chopped onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in minced garlic and cook for another minute until fragrant. Increase heat to medium, add the diced lamb, and cook for 3 to 4 minutes until browned. Stir in diced carrots and celery; cook for 1 minute. Stir in crushed tomatoes, then season generously with parsley, thyme, oregano, pepper, and salt. Add the soaked 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. Heat a large saucepan over medium heat. Sauté fresh spinach in the hot saucepan until just wilted. This will only take a short time, and no additional liquid is needed.
4. Ladle the flavorful soup into bowls. Top each serving with the wilted spinach and crumbled feta cheese. Serve immediately and enjoy!

Nutrition

• Calories: 332 kcal
• Fat Content: 18 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 462 mg
• Protein Content: 21 g
• Cholesterol Content: 60 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g