Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Romano beans; dry Salt
1 1/2 lb Lamb; boneless shoulder Pepper
2 tb Vegetable oil 1 sm Cauliflower
4 Leeks 2 sm Zucchini
4 Garlic cloves 1/2 pk Spinach (10oz/284g pkg)
2 Tomatoes 1/4 c Parsley; chopped
4 c Chicken broth Parmesan cheese;fine grate
1 tb Marjoram;fresh,fine chopped

Sort and rinse beans; soak overnight in cold water to cover (at least
5 c1;0cups) or bring to boil in water to cover, boil 2 minutes, cover
and let stand 1 hour. Drain and reserve 4 cups of the soaking liquid.
Trim lamb and cut into 3/4 inch cubes. In large saucepan or kettle,
heat oil and brown lamb cubes on all sides over medium-high heat.
Meanwhile, cut root ends from leeks; slice lengthwise and rinse well
under cold running water. Slice thinly. Mince garlic and add to lamb.
Saute 3 to 4 minutes.
Peel, seed and chop tomatoes. Add with beans, broth, reserved bean
liquid, marjoram and salt and pepper to taste. Brint to boil, cover,
reduce heat and simmer 45 minutes, stirring occasionally.
Cut cauliflower into small florets and slice zucchini. Add both to
soup and cook 10 minutes. Wash and chop spinach; add to soup with
parsley and cook 3 to 5 minutes longer. Do not overcook since spinach
will lose its colour. If making ahead, add spinach and parsly just
before serving, after soup has been reheated.

Browse by categories