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Roman Bean Soup Recipe

Name: Roman Bean Soup
Ingredients: 8 ounce Butter beans, soaked; 2 pt Stock; 1 lrg Onion, minced; 1 lrg Carrot, minced; 1 x Celery stalk, minced; 4 x Tomatoes, skinned, seeded & roughly minced; 1 x Garlic clove; 1/2 x Lemon, juiced & grated; 1 x Bay leaf; Salt & pepper; 2 Tbsp. Parsley, minced

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $2.77 view details

8 ounce Butter beans, soaked
2 pt Stock
1 lrg Onion, minced
1 lrg Carrot, minced
1 x Celery stalk, minced
4 x Tomatoes, skinned, seeded & roughly minced
1 x Garlic clove
1/2 x Lemon, juiced & grated
1 x Bay leaf
Â Â Salt & pepper
2 Tbsp. Parsley, minced

Directions

Drain soaked beans & cover with stock. Add in onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf. Bring to a boil, cover & simmer for 1 1/2 hrs, adding more stock if necessary. Throw away the bay leaf. Put half the soup in a blender & puree till smooth. Return to the soup pot, season to taste & garnish with fresh parsley. Serve warm.

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Amount Per Serving	%DV
Serving Size 440g
Recipe makes 4 servings
Calories 68
Calories from Fat 9	13%
Total Fat 1.0g	1%
Saturated Fat 0.36g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 810mg	34%
Potassium 596mg	17%
Total Carbs 11.76g	3%
Dietary Fiber 3.2g	11%
Sugars 6.01g	4%
Protein 4.72g	8%

Roman Bean Soup Recipe

Ingredients