White bean and lamb soup
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White bean and lamb soup
  Lamb    Soups    Beans  
Last updated 6/12/2012 1:01:06 AM. Recipe ID 24402. Report a problem with this recipe.
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      Title: White bean and lamb soup
 Categories: Soups
      Yield: 10 servings
      2 tb Light-tasting olive oil
      1 c  Chopped celery
      1 c  Chopped onion
      2 ts Minced garlic
      2 ts Dried sage
      6 c  Chicken stock or broth
      2 c  Water
      1 lb Lamb shanks
      1 lb Dried navy beans
      2 ts Fresh lemon juice
           Freshly ground pepper

      3 lg Plum tomatoes; shells only,
           - cut into 1/4-in dice
    1/4 c  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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Recipe ID 24402 (Apr 03, 2005)

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