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.