White bean and lamb soup

 
                          WHITE BEAN AND LAMB SOUP
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups                            Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SOUP-----
    2       tb           Light-tasting olive oil
    1       c            Chopped celery
    1       c            Chopped onion
    2       ts           Minced garlic
    2       ts           Dried sage
    6       c            Chicken stock or broth
    2       c            Water
    1       lb           Lamb shanks
    1       lb           Dried navy beans
    2       ts           Fresh lemon juice
                         Salt
                         Freshly ground pepper
                         -----GARNISH-----
    3       lg           Plum tomatoes -- shells only,
                         - cut into 1/4-in dice
      1/4   c            Fresh basil leaves
                         - cut into fine julienne
 
   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 1/3-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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