🫙 From the Spice Rack
Roman Bean Soup
8 oz Butter beans, soaked 2 pt Stock 1 lg Onion, chopped 1 lg Carrot, chopped 1 ea Celery stalk, chopped 4 ea Tomatoes, skinned, seeded & -- roughly chopped 1 ea Garlic clove 1/2 e...
maineasy
Ingredients8 items
Ingredients
- 8ozbutter beans, soaked
- 2pt stock
- 1lg onion, chopped
- 1lg carrot, chopped
- 1ea celery stalk, chopped
- 4ea tomatoes, skinned, seeded &
- 1/2ea lemon, juiced & grated
- 1ea bay leaf
Directions
- 1
8 oz Butter beans, soaked 2 pt Stock 1 lg Onion, chopped 1 lg Carrot, chopped 1 ea Celery stalk, chopped 4 ea Tomatoes, skinned, seeded &
- 2
Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf
- 3
Bring to a boil, cover & simmer for 1 1/2 hours, adding more stock if necessary
- 4
Discard the bay leaf
- 5
Put half the soup in a blender & puree until smooth
- 6
Return to the soup pot, season to taste & garnish with fresh parsley
- 7
Serve hot.