Roman Bean Soup Recipes

Ingredients :

225 g haricot or butter beans

1.2 liter stock

1 large onion

1 large carrot

4 tomatoes

1 garlic clove

1/2 lemon

1 bay leaf

salt and pepper

2 tbsp chopped fresh parsley

1. Soak the beans in cold water overnight.
2. Drain well and cover with stock.
3. Add chopped onion, carrot, celery.
4. Skin the tomatoes and remove the seeds.
5. Chop the flesh roughly and add to the pan.
6. Add crushed garlic, grated rind and juice of the lemon and the bay leaf.
7. Bring to the boil, cover and simmer for 1.5 hours, adding more water or stock in necessary.
8. Discard the bay leaf.
9. Put half the soup into a liquidizer and blend until smooth.
10. Return to the soup and season to taste.
11. Bring to the boil and serve hot sprinkled with parsley.

A colorful mixture of vegetables and beans which may be varied according to the flavor of the stock used. A little crumbed crisp bacon makes a tasty garnish.

Serves 4 - 6

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