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Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| 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% |
