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