Side Pannel
Roman Bean Soup
Roman Bean Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Soups, Appetizers
Ingredients List
- 8 oz Butter beans, soaked
- 2 pt Stock
- 1 lg Onion, chopped
- 1 lg Carrot, chopped
- 1 Celery stalk, chopped
- 4 Tomatoes, skinned, seeded &
- -- roughly chopped
- 1 Garlic clove
- 1/2 Lemon, juiced & grated
- 1 Bay leaf
- Salt & pepper
- 2 tb 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
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.
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.
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