*  Exported from  MasterCook  *

                             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                    Celery rib -- chopped
   4                    Tomatoes -- skinned, seeded &
                        - roughly chopped
   1       cl           Garlic
     1/2                Lemon -- juice of & grated peel
   1                    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.
 


                   - - - - - - - - - - - - - - - - - -