Roman Bean Soup repost of a good butter bean soup from the recipe files

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Roman Bean Soup

 

1 (15 ounce) can butter beans, don't drain

2 pints of vegetable stock

1 onion, chopped

1 carrot, chopped

1 celery stock, chopped

4 tomatoes, skinned and coarsely chopped

2 garlic cloves, minced

1/2 lemon juiced and some of the zest off the skin

salt and pepper to taste

1 bay leaf

2 tablespoons of fresh chopped parsley

 

 

Here's the easy part. Ready? Put everything in the

soup pot and bring to a boil.

Simmer on low for one hour. Remove the bay leaf.

Take 1/2 the soup and puree in the blender and pour

back in pot. Reheat, stir and serve