Lamb and Bean Soup with Spinach and Feta

    (44)
    10 hours 45 minutes

    This lamb and bean soup is more a dinner than a soup - a complete meal in one bowl. It's served with baby spinach and feta. Allow time for the beans to soak overnight.


    36 people made this

    Ingredients
    Serves: 8 

    • 250g dried cannellini beans, sorted and rinsed
    • 1 onion, chopped
    • 3 tablespoons olive oil
    • 3 cloves garlic, chopped
    • 625g lamb mince
    • 3 carrots, peeled and diced
    • 3 stalks celery, diced
    • 1 1/2 cups tinned tomatoes, with liquid
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon fresh ground black pepper
    • 1/2 teaspoon salt to taste
    • 6 cups (1.5 litres) chicken stock
    • 250g baby spinach leaves
    • 125g feta cheese, crumbled

    Directions
    Preparation:45min  ›  Cook:2hours  ›  Extra time:8hours soaking  ›  Ready in:10hours45min 

    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 stock 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.

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    Reviews and Ratings
    Global Ratings:
    (44)

    Reviews in English (38)

    by
    20

    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 fantastic. The feta and spinach make this soup.  -  11 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    14

    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 recipe is a keeper.  -  24 Mar 2004  (Review from Allrecipes USA and Canada)

    by
    12

    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 bowl, topped with hot soup Which wilted the spinach and added the feta on top. Can't get better than this. Thank you Hardt!!  -  16 Oct 2004  (Review from Allrecipes USA and Canada)

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