White bean and lamb soup

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
3	larges	Plum tomatoes; shells only, cut into 1/4-in dice
2	cups	Water
1	pounds	Lamb shanks
1	pounds	Dried navy beans
2	teaspoons	Fresh lemon juice
		Salt
		Freshly ground pepper
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.

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

Related recipes

• Broad bean and vegetable soup
• Italian bean soup
• Lamb & white bean stew
• Lamb and white bean stew
• Mediterranean white bean soup
• Mixed bean soup
• Mixed bean vegetable soup
• Northern bean soup
• Split pea & lamb soup
• Split pea and lamb soup
• Spring lamb and vegetable soup
• Three bean and lentil soup
• White bean & lamb soup
• White bean and bacon soup
• White bean and black olive soup
• White bean and escarole soup
• White bean and roasted tomato soup
• White bean and vegetable soup
• White bean soup
• Yellow split pea and lamb soup