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Roman Bean Soup Recipe
Serves 4
Ingredients: 8 oz butter beans, soaked
2 pint stock
1 large onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
4 tomatoes, skinned, seeded &, roughly chopped
1 garlic clove
1/2 lemon, juiced and grated
1 bay leaf
Salt and pepper
2 tbsp parsley, chopped
Instructions: 1. Drain soaked beans and cover with stock.
2. Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind and bay leaf.
3. Bring to a boil, cover and simmer for 1 1/2 hours, adding more stock if necessary.
4. Discard the bay leaf.
5. Put half the soup in a blender and puree until smooth.
6. Return to the soup pot, season to taste and garnish with fresh parsley.
7. Serve hot.
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