This is another bean soup – I can’t help it, I love beans and I love soup. I had never tried roman beans before, so I bought a can, puréed them, and used them in soup – it’s just like the bean corn lime soup except there are no whole beans and no corn, making it quite smooth except for the bits of onion, celery, and garlic. (If you cook those long enough, they contribute only a slight variance to the texture. If you want a chunkier soup that requires the use of your teeth, then don’t overdo them.) Next week I’ll try to have something new up.