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Makes

4 servings

Ingredients

  • 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.