A recipe for Roman Bean Soup. Follow the simple recipe instructions for Roman Bean Soup shared by other home cooking experts.
Ingredients
8 oz. Butter beans, soaked2 pt Stock
1 lg. Onion, chopped
1 lg. Carrot, chopped
1 ea. Celery stalk, chopped
4 ea. Tomatoes, skinned, seeded and roughly chopped
1 ea. Garlic clove
1/2 ea. Lemon, juiced and grated
1 ea. Bay leaf
Salt and pepper
2 Tbs. Parsley, chopped
Directions
Drain soaked beans and cover with stock. Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind and bay leaf. Bring to a boil, cover and simmer for 1 1/2 hours, adding more stock if necessary. Discard the bay leaf. Put half the soup in a blender and puree until smooth. Return to the soup pot, season to taste and garnish with fresh parsley. Serve hot.
