------------------------------------SOUP------------------------------------ 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

Salt Freshly ground pepper ----------------------------------GARNISH---------------------------------- 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.