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.