From the Kitchen of "Chef" Norm



(shown with panini

Source (if known): A good friend, Laquita Headley gave us this recipe
My notes: This tastes better if used with lamb.  Adds a different taste. We have made it many times
I made the soup up to adding the spinach a day before eating it. 

4 single bowl servings

2 tablespoons olive oil
1/2 cup diced carrot
1/2 cup diced red bell pepper
1/2 cup diced onion
1 teaspoon grated lemon rind
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (optional, however I use 1/8 teaspoon)
1/4 teaspoon salt
Freshly ground pepper - not much, add more if needed later
8 oz. lean ground lamb (can use beef but it's not as good)
1 clove of garlic crushed
2 cans, 13 3/4 oz. chicken broth
1 can, 16 oz., small white beans, rinsed and drained
8 cups (8 oz bag) fresh spinach leaves, stems removed and slivered
1 tablespoon fresh lemon juice
In a soup pot heat olive oil.
Saute carrot, red pepper, onion, lemon rind, spices, salt and pepper about 5 minutes.
Stir in ground meat and garlic.  Cook 5 minutes.
Stir in broth, heat to a simmer. Stir in beans. Cook 10 minutes. 
Skim off fat.

Stir in spinach, simmer 10 minutes.  Stir in lemon juice. 
Serve hot.