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  • 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



Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.

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.

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 wilted spinach and crumbled feta cheese.