-
-
My review
White Bean and Lamb Soup
HARDT
"Wonderful soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!"
Added to shopping list.
Go to shopping list.
Ingredients
10 h 45 m servings 332 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 332 calories; 18.3 g fat; 21.8 g carbohydrates; 21.4 g protein; 60 mg cholesterol; 461 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4046 Ratings
-
-
-
-
-
Most helpful positive review
9/11/2006
This is incredibly yummy on a chilly day. There is no need to wilt the spinach separately. The soup is hot enough to just put the spinach right in. It will wilt on its own. This was fantasti...
Most helpful critical review
10/29/2006
I found this soup really lacking in flavor. I used lean ground lamb. Maybe it needed the fat inorder for it to have flavor.
Most helpful
Most positive
Least positive
Newest
9/11/2006
This is incredibly yummy on a chilly day. There is no need to wilt the spinach separately. The soup is hot enough to just put the spinach right in. It will wilt on its own. This was fantasti...
3/24/2004
This was really great! I used 2 cans of navy beans instead of dried, and put everything in the slow cooker for 12 hours. The flavour is wonderful; quite a change from chicken or beef. This recip...
10/16/2004
This would get 6 stars if there was such a catagory. Short on time, I used 2 cans of Great Northern beans, and 1 3/4c crushed tomatoes. Also, placed the baby spinach in the bottom of the soup bo...
4/15/2004
Absolutely fabulous...I used diced lamb chops in place of the ground lamb, and cooked until extremely tender. Fresh thyme was a huge plus...I also used fresh goat's milk feta cheese which added ...
1/23/2008
Great base recipe, very flexible. Used a few substitutions --canned cannelini beans and a can of diced tomatoes. Also used kale instead of spinach. Browned the lamb, drained the fat and threw ev...
12/30/2011
Loved this! We did it with a few minor changes: 1) used leftover roasted leg of lamb (convenient!) and 2) without the tomatoes, since my husband can't have them, but just added more chicken brot...
6/16/2008
5 stars with goat cheese used instead of feta without the cheese it would be only 2 0r 3 stars. I also cooked overnight in a slow cooker and after sorting and rising dried beans added them strai...
10/29/2006
I found this soup really lacking in flavor. I used lean ground lamb. Maybe it needed the fat inorder for it to have flavor.