| 1 | Heat oil in 4-quart pot. |
| 2 | When hot, add celery, onion, garlic and sage. |
| 3 | Cook until onion is softened, about 5 minutes. |
| 4 | Add stock or broth and water. |
| 5 | Bring to a boil. |
| 6 | Add lamb and beans. |
| 7 | Bring to boil again. |
| 8 | Simmer, covered, 2 hours, stirring occasionally. |
| 9 | Use slotted spoon to remove lamb. |
| 10 | When cool enough to handle, remove meat from bone. |
| 11 | Cut meat into 1/3-inch dice. |
| 12 | Puree 2 cups beans with 1 cup soup liquid until smooth. |
| 13 | Return meat and pureed mixture to pot. |
| 14 | Stir well to combine. |
| 15 | Add lemon juice and season to taste with salt and pepper. |
| 16 | Can be made ahead and refrigerated as long as 3 days or frozen. |
| 17 | Reheat gently, thinning with water as needed. |
| 18 | Adjust seasoning and lemon juice. |
| 19 | To serve, garnish with tomato and basil. |
| 20 | abby mandel - prodigy guest chefs cookbook |
