White Bean and Lamb Soup Perfect For Fall

Matt and I were doing our normal Sunday night grocery shopping at Safeway. Fun note: we actually walk to the grocery store since we're so close by and sometimes we buy too much stuff (more than we intended to) and we have to lug it all back in our backpacks and plastic bags.

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
Serves: 8

  • 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
  1. 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.
  2. 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.
  3. Top each serving of soup with spinach and crumbled feta.
  4. Enjoy!

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Maira Gall