White Bean And Lamb Soup

• 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.

beans, onion, olive oil, garlic, ground lamb, carrots, stalks celery, roma tomatoes, parsley, thyme, oregano, fresh ground black pepper, salt, chicken broth, baby spinach, feta cheese

Taken from www.allrecipes.com/recipe/69117/white-bean-and-lamb-soup/ (may not work)