White Bean And Lamb Soup Recipe

Name: White Bean And Lamb Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
2
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.
3
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.
4
Top each serving of soup with wilted spinach and crumbled feta cheese.

1390

kcal

Calories

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound dried great Northern beans, sorted and rinsed, 1 onion, chopped, 3 tablespoons olive oil, 3 cloves garlic, chopped, and more.

Yes, White Bean And Lamb Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean And Lamb Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions