Roman Bean Soup
Yield
4 servingsPrep
10 minCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
lima beans
soaked |
*
|
| 2 | pints |
stock
|
*
|
| 1 | large |
onions
chopped |
|
| 1 | large |
carrots
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 4 | each |
tomatoes
skinned, seeded, roughly chopped |
|
| 1 | each |
garlic cloves
|
|
| ½ | each |
lemon
juiced, grated |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
lima beans
soaked |
*
|
| 946 | ml |
stock
|
*
|
| 1 | large |
onions
chopped |
|
| 1 | large |
carrots
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 4 | each |
tomatoes
skinned, seeded, roughly chopped |
|
| 1 | each |
garlic cloves
|
|
| 0.5 | each |
lemon
juiced, grated |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Drain soaked beans and cover with stock.
Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind and bay leaf.
Bring to a boil, cover and simmer for 1½ hours, adding more stock if necessary.
Discard the bay leaf.
Put half the soup in a blender and purée until smooth.
Return to the soup pot, season to taste and garnish with fresh parsley.
Serve hot.
