Lamb and White Bean Soup with Banana Peppers

It's oh so cold on the east coast this time of year.  Make this soup.

Beans, greens and lamb are a great combination, and are complemented nicely with the crunch and sour pizzaz of banana peppers.
1 leek, trimmed, washed and diced
1 carrot, peeled and finely diced
2 stalks celery, sliced
1 purple onion, diced
1 jalapeño pepper, diced
2 cloves garlic, minced

1 lb ground lamb
1 Tbsp rosemary
2 Tbsp tomato paste
1 quart beef broth
1 can small white beans or Navy beans, rinsed and drained
1 cup pickled banana pepper rings

3 cups baby arugula, kale or spinach leaves

Heat a slug or olive oil in a 4 quart Dutch oven or soup pot. Add the leek, carrot, celery, onion and pepper and cook about 10 minutes. Add the garlic and cook another 2-3 minutes.

Remove veggies to a bowl.

In same pot, add a bit more olive oil and add the lamb (I like to leave in quite big chunks, rather than tiny bits) and the rosemary. Cook over high heat until the lamb browns up nicely. Add the tomato paste and stir to mix well. Brown the paste a bit for about 3-4 minutes; this rounds and sweetens the flavor considerably.

Add the veggies back to the pot and stir well. 

Then add the broth and the beans and bring to a boil. Reduce to a simmer and cook about 30 minutes. Add the banana peppers and the greens, and cook another 15 minutes.

Serve in bowls. Serves 6 as first course.