Roman bean soup

Yield: 4 Servings

Measure Ingredient
8 ounces Butter beans, soaked
2 pints Stock
1 large Onion, chopped
1 large Carrot, chopped
1 each Celery stalk, chopped
4 eaches Tomatoes, skinned, seeded & roughly chopped
1 each Garlic clove
½ each Lemon, juiced & grated
1 each Bay leaf
Salt & pepper
2 tablespoons Parsley, chopped

Drain soaked beans & cover with stock. Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf. Bring to a boil, cover & simmer for 1½ hours, adding more stock if necessary.

Discard the bay leaf. Put half the soup in a blender & puree until smooth. Return to the soup pot, season to taste & garnish with fresh parsley. Serve hot.

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