White Bean And Lamb Soup

Ingredients

2 tb tasting olive oil
1 c celery
1 c onion
2 ts garlic
2 ts sage
6 c chicken stock
2 c water
1 lamb shanks
1 lb navy beans
2 ts lemon juice
3 tomatoes
1/4 in dice
1/4 c basil leaves
4 quart po when
3/8 dice
2 cups beans with
1 cup 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.