A soup that resides somewhere between Sicily, North Africa, and Greece.
Makes
4 servingsIngredients
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 ½ pounds ground lamb
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 1 14-ounce can stewed tomatoes, drained
- ¼ cup fresh parsley finely chopped
- 2 tablespoons fresh thyme finely chopped
- ½ pound dried cannellini beans soaked overnight and drained
- 6 cups chicken stock
- ½ pound baby spinach
- ¼ cup kalamata olives sliced
- Salt and pepper to taste
- Feta cheese crumbled, for garnish
Instructions
- Place olive oil in a large saucepan and warm over medium heat. Add onion and cook, stirring frequently, until it starts to soften, about 5 minutes. Stir in garlic, cook for 2 minutes, and add lamb. Cook until it starts to brown, about 5 minutes, and add carrots and celery. Stir in tomatoes, herbs, cannellini beans, and stock. Bbring to a boil. Reduce heat to medium-low and simmer for 1 hour, until beans are tender. Add spinach and olives and cook until spinach wilts, about 2 minutes. Season with salt and pepper, ladle into warmed bowls, and garnish with feta cheese.
