White Bean and Lamb Soup
|White beans||1⁄2 Pound, dried|
|Baby spinach leaves||1⁄2 Pound|
|Chicken broth||6 Cup (96 tbs), low sodium|
|Salt||2 Teaspoon (use as per taste)|
|Black pepper||2 Teaspoon (use as per taste)|
|Oregano||1⁄2 Teaspoon, dried|
|Thyme||1 Teaspoon, dried|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Tomatoes||1 1⁄2 Cup (24 tbs), canned with liquid|
|Celery stalks||3 Medium, diced|
|Carrots||3 Medium, peeled and diced|
|Lamb||1 1⁄4 Pound, ground|
|Garlic cloves||3 Medium, chopped|
|Olive oil||3 Tablespoon|
|Onion||1 Medium, chopped|
|Feta cheese||4 Ounce, crumbled|
1. Soak the dried beans in water overnight, then drain off remaining water and rinse.
2. In a large stockpot, cook the onion in oil over low heat until just beginning to soften for about 4 minutes.
3. Stir in garlic and cook for 1 minute.
4. Increase the heat to medium, add lamb and cook for 3 to 4 minutes.
5. Stir in carrots and celery and cook for 1 minute.
6. Stir in tomatoes and season with parsley, thyme, oregano, freshly ground pepper and salt to taste.
7. Add beans and broth to the pot.
8. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low.
9. Simmer covered for 1/1/2 hours or until beans are tender.
10. Rinse spinach and then place in a saucepan.
11. 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.
12. Top each serving of soup with wilted spinach and crumbled feta cheese and serve.
Calories 759 Calories from Fat 345
% Daily Value*
Total Fat 39 g59.6%
Saturated Fat 15.8 g79.1%
Trans Fat 0 g
Cholesterol 118.8 mg39.6%
Sodium 2394.7 mg99.8%
Total Carbohydrates 55 g18.5%
Dietary Fiber 13.4 g53.6%
Sugars 11.5 g
Protein 49 g97.4%
Vitamin A 251.7% Vitamin C 68.6%
Calcium 42.7% Iron 66.5%
*Based on a 2000 Calorie diet