Roman bean soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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