Pamela armstrong's tuscan bean and roasted tomato soup

Yield: 4 servings

Measure Ingredient
900 grams Ripe plum tomatoes stems removed and
\N \N ; washed
\N \N Olive oil
1 large Onion peeled and chopped
½ \N Garlic head; broken up but not
\N \N ; peeled
1 \N 420 gram can cannellini beans; drained
600 millilitres Vegetable stock
1 \N Handful basil leaves
50 grams Grated pecorino cheese

1. Pre-heat the oven to 220øC/425øF/Gas Mark 7. Place the tomatoes in one layer in a large roasting dish. Drizzle with oil and roast for 50-60 minutes until brown and burst. They will colour and split as they cook.

2. Meanwhile place the unpeeled garlic cloves in a small ovenproof dish and drizzle with oil. Bake in the oven for 5 minutes or until they are soft.

Remove and push the soft cloves out of their papery skins.

3. In a large pan heat 1 1/2tbsp of olive oil and gently fry the onion until soft. Then add half the cooked tomatoes, half the beans, the roasted garlic and the stock.

4. In a blender, blend the remaining tomatoes and beans and then add to the pan to thicken the soup.

5. Season to taste, bring to the boil and simmer for 15 minutes.

6. Check seasoning and serve sprinkled with torn basil leaves and pecorino cheese.

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