White bean & lamb soup

10 Servings

Ingredients

Quantity Ingredient
2 tablespoons Light-tasting olive oil
1 cup Chopped celery
1 cup Chopped onion
2 teaspoons Minced garlic
2 teaspoons Dried sage
6 cups Chicken stock or broth
2 cups Water
1 pounds Lamb shanks
1 pounds Dried navy beans
2 teaspoons Fresh lemon juice
Salt
Freshly ground pepper
3 larges Plum tomatoes; shells only, cut into 1/4-in dice
¼ cup Fresh basil leaves cut into fine julienne

Directions

SOUP

GARNISH

HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and sage. Cook until onion is softened, about 5 minutes. Add stock or broth and water. Bring to a boil. Add lamb and beans. Bring to boil again. Simmer, covered, 2 hours, stirring occasionally. Use slotted spoon to remove lamb. When cool enough to handle, remove meat from bone. Cut meat into ⅓-inch dice. Puree 2 cups beans with 1 cup soup liquid until smooth. Return meat and pureed mixture to pot. Stir well to combine. Add lemon juice and season to taste with salt and pepper.

Can be made ahead and refrigerated as long as 3 days or frozen.

Reheat gently, thinning with water as needed. Adjust seasoning and lemon juice. To serve, garnish with tomato and basil.

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