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Serves : 8 - 10
Ingredients :
1 cup Dry Romano Beans 250 ml
1-1/2 lb Boneless Lamb Shoulder, defrosted 750 g
2 tbsp Vegetable Oil 30 ml
4 Leeks 4
2 Tomatoes 2
4 cups Chicken Broth 1 L
1 tbsp Finely Chopped Fresh Marjoram or 1 tsp (5 ml) Dried 15 ml
  Salt and Pepper  
1 Small Cauliflower 1
2 Small Zucchini 2
10 oz Spinach 284 g
1/2 cup Chopped Parsley freshly grated Parmesan Cheese 50 ml
Directons :

Sort and rinse beans; soak overnight in cold water to cover (at least 5 cups/1.25 L) or bring to boil in water to cover, boil 2 minutes, cover and let stand 1 hour. Drain and reserve 4 cups (1 L) of the soaking liquid.

Trim lamb and cut into 3/4" (2 cm) 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. Sauté 3 to 4 minutes.

Peel, seed and chop tomatoes. Add with beans, broth, reserved bean liquid, marjoram and salt and pepper to taste. Bring 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 parsley just before serving, after soup has been reheated.