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.