Recipe - Roman Bean Soup

8 ounce Butter beans, soaked
2 pt Stock
1 lg Onion, chopped
1 lg Carrot, chopped
1 Celery stalk, chopped
4 Tomatoes, skinned, seeded &
roughly chopped
1 Garlic clove
One half Lemon, juiced & grated
1 Bay leaf
Salt & pepper
2 tablespoon 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini