Ingredients Jump to Instructions ↓

  1. 2 tb Light-tasting olive oil

  2. 1 c Chopped celery

  3. 1 c Chopped onion

  4. 2 ts Minced garlic

  5. 2 ts Dried sage

  6. 6 c Chicken stock or broth

  7. 2 c Water

  8. 1 lb Lamb shanks

  9. 1 lb Dried navy beans

  10. 2 ts Fresh lemon juice Salt Freshly ground pepper --GARNISH--

  11. 3 lg Plum tomatoes; shells only, - cut into 1/4-in dice

  12. 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,

  13. 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

  14. 2 cups beans with

  15. 1 cup soup liquid until smooth. Return meat and pureed

Instructions Jump to Ingredients ↑

  1. 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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