White Bean and Lamb Soup

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