Recipe by HARDT
"Wonderful soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!"
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dried great Northern beans, sorted and rinsed
1 1/4 pounds
carrots, peeled and diced
1 1/2 cups
canned roma tomatoes, with liquid
chopped fresh parsley
fresh ground black pepper
salt to taste
baby spinach leaves
feta cheese, crumbled
This is incredibly yummy on a chilly day. There is no need to wilt the spinach separately. The soup is hot enough to just put the spinach right in. It will wilt on its own. This was fantastic. The feta and spinach make this soup.
I found this soup really lacking in flavor. I used lean ground lamb. Maybe it needed the fat inorder for it to have flavor.
This was really great! I used 2 cans of navy beans instead of dried, and put everything in the slow cooker for 12 hours. The flavour is wonderful; quite a change from chicken or beef. This recipe is a keeper.
This would get 6 stars if there was such a catagory. Short on time, I used 2 cans of Great Northern beans, and 1 3/4c crushed tomatoes. Also, placed the baby spinach in the bottom of the soup bowl, topped with hot soup Which wilted the spinach and added the feta on top. Can't get better than this. Thank you Hardt!!
Absolutely fabulous...I used diced lamb chops in place of the ground lamb, and cooked until extremely tender. Fresh thyme was a huge plus...I also used fresh goat's milk feta cheese which added an amazing tangy flavor. Update 06/23/07: After 3 years, my husband and I count down the days until cold weather to make this soup. It is always great the first day, but gets better and better every time you re-heat it. The most important of aspect(s) of this recipe? Always use fresh garlic, herbs, and fresh spinach. You will not be disappointed. I always make a special trip to the 'natural' food store for the goats milk feta cheese also...pure heaven.
Great base recipe, very flexible. Used a few substitutions --canned cannelini beans and a can of diced tomatoes. Also used kale instead of spinach. Browned the lamb, drained the fat and threw everything in the crockpot on high for 3 hours. Topped with goat cheese which melted into the soup completely and gave the broth a tanginess and creaminess that was awesome.
Loved this! We did it with a few minor changes: 1) used leftover roasted leg of lamb (convenient!) and 2) without the tomatoes, since my husband can't have them, but just added more chicken broth. It was delicious! Staying on the regular winter menu.
5 stars with goat cheese used instead of feta without the cheese it would be only 2 0r 3 stars. I also cooked overnight in a slow cooker and after sorting and rising dried beans added them straight to sc w/o soaking 10 hours of slow cooking was enough.
i also used tomato puree and all fresh herbs in their respective equivalents.i added spinach straight to the soup and its hot enough to wilt and simpler too. goat cheese adds an extra dimension and complements the lamb flavor exceedingly well and adds a tangy-ness.
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean and Lamb Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 332
** Calories from Fat: 165
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