Yield: 4 Servings
|8 ounces||Butter beans, soaked|
|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.