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Print this Recipe    Lamb White Bean

White Bean and Lamb Soup
Yield: 10 servings

2 Tbsp light-tasting olive oil
1 cup chopped celery
1 cup chopped onion
2 tsp minced garlic
2 tsp dried sage
6 cup chicken stock or broth
2 cup water
1 lb lamb shanks
1 lb dried navy beans
2 tsp fresh lemon juice
freshly ground pepper

3 large plum tomatoes; shells only, 1/4-in dice
1/4 cup 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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