Ingredients
- 3 tomatoes (plum)
- 1 lamb shanks
- 3/8 dice
- 1/4 in dice
- 1,600 gr po when (hot)
- 1,400 ml chicken stock
- 525 gr beans with
- 500 gr navy beans (dried)
- 475 ml water
- 140 gr soup liquid until smooth
- 120 gr onion (chopped)
- 100 gr celery (chopped)
- 55 gr basil leaves (fresh)
- 30 ml tasting olive oil (light)
- 10 ml lemon juice (fresh)
- 6 gr garlic (minced)
- 1 gr 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.
