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Ingredientes
- 900 gm Ripe plum tomatoes stems removed and washed
- Â Â Extra virgin olive oil
- 1 lrg Onion peeled and minced
- 1/2 x Garlic head, broken up but not peeled
- 1 x 420 gram can cannellini beans, liquid removed
- 600 ml Vegetable stock
- 1 handf basil leaves
- 50 gm Grated pecorino cheese
Direcciones
- 1. Pre-heat the oven to 220 C/425 F/Gas Mark 7. Place the tomatoes in one layer in a large roasting dish. Drizzle with oil and roast for 50-60 min till 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 min or possibly till they are soft.
- Remove and push the soft cloves out of their papery skins.
- 3. In a large pan heat 1 1/2tbsp of extra virgin olive oil and gently fry the onion till soft. Then add in 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 in to the pan to thicken the soup.
- 5. Season to taste, bring to the boil and simmer for 15 min.
- 6. Check seasoning and serve sprinkled with torn basil leaves and pecorino cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 21 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 597mg | 25% |
| Potassium 51mg | 1% |
| Total Carbs 5.17g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.7g | 2% |
| Protein 0.39g | 1% |
