Lamb and Bean Soup

Begin by submerging dried beans in water, allowing them to rehydrate for an extended period of time, typically ranging from 8 hours to overnight. Once they have absorbed the liquid, drain and rinse them before setting them aside.

Next, heat a generous amount of olive oil in a substantial stockpot over low heat. Gradually introduce an onion into the hot oil and stir it constantly until it starts to soften, approximately 4 minutes pass. Introduce minced garlic into the oil and stir for another minute. Increase heat to medium, then add lamb to the pot; cook until it reaches a suitable level of doneness, about 3 to 4 minutes. Stir in chopped carrots and celery; cook for just a minute, allowing the ingredients to meld together seamlessly. Introduce canned tomatoes into the pot and season with a blend of herbs, including parsley, thyme, oregano, pepper, and salt. Add the rehydrated beans to the pot along with broth. Bring the mixture to a rolling boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until the beans have reached a tender state, approximately 1 hour 30 minutes.

In a separate and equally substantial saucepan, heat it over medium heat. Introduce fresh spinach into the hot saucepan and stir constantly until the leaves have wilted, a process that will take only a short amount of time. You won't need to add more liquid to the pan.

Ladle the soup into bowls, then top each serving with wilted spinach and crumbled feta cheese.