Prep Time::45 mins
Cook Time:: 1 hr 55 mins
Additional Time:: 8 hrs
Total Time:: 10 hrs 40 mins
Servings::8
Ingredients
½ pound dried great Northern beans, sorted and rinsed
3 tablespoons olive oil
1 onion, chopped
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
freshly ground black pepper to taste
salt to taste
6 cups chicken broth
½ pound baby spinach leaves, rinsed and dried well
4 ounces feta cheese, crumbled
Directions
Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.
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.
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.
Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.