Spring Lamb And Vegetable Soup

Ingredients

260 gr romano beans
1 1/2 lamb
30 ml vegetable oil
4 leeks
4 garlic
2 tomatoes
950 ml chicken broth
8 gr marjoram
1 cauliflower
2 zucchini
1/2 packages spinach
284 pkg
20 gr parsley
4 soaking liquid

Instructions

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.