How To make Roman Bean Soup
8 oz Butter beans, soaked
2 pt Stock
1 lg Onion, chopped
1 lg Carrot, chopped
1 ea Celery stalk, chopped
4 ea Tomatoes, skinned, seeded &
-- roughly chopped 1 ea Garlic clove
1/2 ea Lemon, juiced & grated
1 ea 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.
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Alison Roman’s new stew recipe has it all: spicy harissa, creamy white beans, and earthy broccoli rabe. It’s also topped with feta and lots of herbs, because, hello, it’s Alison.
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Healthy Black Bean Soup | Jamie Oliver
Kick-start a healthy new year with Jamie’s spicy and colourful Black Bean Soup recipe inspired by his recent travels to Costa Rica. Black beans have the highest protein content so not only is this dish delicious it’s good for you too. The chilli and herbs add a beautiful depth of flavour while the eggs softly poached in the soup add a creaminess and a vibrant colour. Serve with a fresh salsa and tortillas. Filling, tasty and full of sunshine.
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