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Roman Bean Soup Recipe

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.

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