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.