That's what happened last night. We were all done with our shopping and there was a nice lady in the back kitchen who waved us over. She was giving out a TON of samples. Knowing me, I couldn't resist the free samples and Matt and I walked over. The first thing she gave us was this delicious white bean lamb soup and bruschetta.
Printed out was the recipe. So Matt and I re-walked the grocery store to find all of the ingredients and make it for dinner. (It's not usual Matt likes soup for dinner, so this was a treat)
Here is the recipe:
White Bean and Lamp Soup
- 1 can of Great Northern Beans, drained
- 1 onion, chopped
- 3 tbsp olive oil
- 3 cloves garlic, chopped
- 1 1/4 pounds ground lamb
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 can diced tomatoes with liquid
- 1/4 cup fresh parsley, chopped
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- fresh ground pepper
- salt to taste
- 6 cups chicken broth
- 1/2 pound baby spinach leaves
- 4 oz feta cheese, crumbled
- 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 3-4 minutes. Stir in carrots and celery and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and fresh 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 30-40 minutes.
- 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.
- Top each serving of soup with spinach and crumbled feta.