Roman Bean Soup Recipe

Step 1

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 1 1/2 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.

Things You'll Need

  • 8oz Butter beans, soaked
  • 2pt Stock
  • 1lg Onion, chopped
  • 1lg Carrot, chopped
  • 1ea Celery stalk, chopped
  • 4ea Tomatoes, skinned, seeded &
  • -- roughly chopped
  • 1ea Garlic clove
  • 1/2ea Lemon, juiced & grated
  • 1ea Bay leaf
  • Salt & pepper
  • 2tb Parsley, chopped

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