Ingredients
- 4 tomatoes
- 2 stock
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 garlic clove
- 1 bay leaf
- 1/2 lemon
- 8 oz butter beans
- 2 tb parsley
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.
