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Roman Bean Soup

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Submitted by Catherine

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

2 hrs

Ingredients

8 231.2
OUNCES ML/G LIMA BEANS
soaked *
2 946
PINTS ML STOCK *
1 1
LARGE LARGE ONIONS
chopped
1 1
LARGE LARGE CARROTS
chopped
1 1
EACH EACH CELERY STALKS
chopped
4 4
EACH EACH TOMATOES
skinned, seeded, roughly chopped
1 1
EACH EACH GARLIC CLOVES
½ 0.5
EACH EACH LEMON
juiced, grated
1 1
EACH EACH BAY LEAVES *
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 93 18% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 201mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 85% Vitamin C 42%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 
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