---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPRING LAMB AND VEGETABLE SOUP
  Categories: Lamb, Soups
       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.
  
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