White Bean and Lamb Soup So Tasty

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White Bean and Lamb Soup

"Wonderful soup for a chilly Sunday dinner. It is a entire meal in one bowl. The soup is crowned with wilted infant spinach and feta cheese!"

Ingredients :

half of pound dried outstanding Northern beans, sorted and rinsed
1 onion, chopped
3 tablespoons olive oil
three cloves garlic, chopped
1 1/4 pounds floor lamb
three carrots, peeled and diced
3 stalks celery, diced
1 half of cups canned roma tomatoes, with liquid
1/4 cup chopped clean parsley
1 teaspoon dried thyme
half of teaspoon dried oregano
sparkling ground black pepper
salt to flavor
6 cups bird broth
1/2 pound toddler spinach leaves
four ounces feta cheese, crumbled

Instructions :

Prep : 45M	Cook : 8M	Ready in : 10H45M

Soak the dried beans in water in a single day. After soaking, drain off last water, and rinse.
In a huge stockpot, prepare dinner the onion in oil over low warmth until just starting to soften, approximately four mins. Stir in garlic, and cook for 1 minute. Increase the warmth to medium, and upload lamb; prepare dinner for 3 to four mins. Stir in carrots and celery, and cook dinner for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly floor pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for five minutes, then lessen warmth to medium-low. Simmer, blanketed, for 1/1/2 hours, or until beans are gentle.
Rinse spinach, and then region in a saucepan. Place over medium warmness, and cook dinner till wilted. This will only take a brief time, and you'll not want to feature more liquid to the pan.
Top each serving of soup with wilted spinach and crumbled feta cheese.

Notes :

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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