Roman bean soup

 
                              ROMAN BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Appetizers
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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   ea           Lemon, juiced & grated
    1       ea           Bay leaf
                         Salt & pepper
    2       tb           Parsley, chopped
 
   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.
  
 
 
                    - - - - - - - - - - - - - - - - - -