Lamb and Bean Soup with Spinach and Feta

    Lamb and Bean Soup with Spinach and Feta


    36 people made this

    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.

    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

    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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