Roman Bean Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Butter beans, soaked
2 pint: Stock,
1 large: Onion, chopped
1 large: Carrot, chopped
1 each: Celery stalk, chopped
4 each: Tomatoes, skinned, seeded &, roughly chopped
1 each: Garlic clove,
1/2 each: Lemon, juiced & grated
1 each: Bay leaf,
Salt & pepper,
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp