Tuscan Bean & Tomato Soup
Preparation time: 30 minutes
Cooking time: 25 minutes
Oven temperature: 180°C
• 250g ripe cherry tomatoes
• olive oil
• 4 cloves garlic
• 1 large handful fresh basil
• 1 onion, chopped
• 3 anchovy fillets, chopped
• 750ml chicken or vegetable stock
• 2 tins plum tomatoes
• 15ml tomato paste
• 2 small sprigs fresh rosemary
• 1 tin cannellini beans, drained and rinsed
• Parmesan cheese, grated
1 Put the cherry tomatoes into a roasting tin and drizzle with a little olive oil. Add 2 cloves of garlic and a few shredded basil leaves. Toss to coat.
2 Roast in a preheated oven for about 20 minutes, until slightly charred. Toss during roasting. (Alternatively, fry them for a few minutes in a non-stick pan.)
3 Meanwhile, prepare the soup. Heat a thin layer of olive oil and sauté the onion for two minutes. Add the remaining garlic and the anchovies and sauté for a further two minutes.
4 Add the stock, tomatoes, tomato paste, rosemary sprigs and two-thirds of the beans. Simmer together for 20 minutes.
5 Remove the rosemary and blend the soup until smooth using a stick blender or in a liquidiser.
6 Return the soup to the saucepan and stir in the remaining beans, basil and a handful of Parmesan cheese. Season to taste with salt and black pepper.
7 Serve topped with the roasted tomatoes, more Parmesan and a drizzle of olive oil.