Ingredients
- 3 tomatoes (plum)
- 1 lamb shanks
- 3/8 dice
- 1/4 in dice
- 4 quart po when (hot)
- 6 c chicken stock
- 2 cups beans with
- 1 lb navy beans (dried)
- 2 c water
- 1 cup soup liquid until smooth
- 1 c onion (chopped)
- 1 c celery (chopped)
- 1/4 c basil leaves (fresh)
- 2 tb tasting olive oil (light)
- 2 ts lemon juice (fresh)
- 2 ts garlic (minced)
- 2 ts sage (dried)
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.
