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Receta Pamela Armstrong's Tuscan Bean And Roasted Tomato Soup

by Global Cookbook

Ingredientes

900 gm Ripe plum tomatoes stems removed and washed     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.
3. Remove and push the soft cloves out of their papery skins.
4. 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.
5. In a blender, blend the remaining tomatoes and beans and then add in to the pan to thicken the soup.
6. Season to taste, bring to the boil and simmer for 15 min.
7. Check seasoning and serve sprinkled with torn basil leaves and pecorino cheese.

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