White Bean And Lamb Soup

Ingredients

30 ml tasting olive oil
100 gr celery
120 gr onion
6 gr garlic
1 gr sage
1,400 ml chicken stock
475 ml water
1 lamb shanks
500 gr navy beans
10 ml lemon juice
3 tomatoes
1/4 in dice
55 gr basil leaves
1,600 gr po when
3/8 dice
525 gr beans with
140 gr soup liquid until smooth

Instructions

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.