Tomato and Bean Soup with Pesto
Ingredients
3 large ripe tomatoes
2 Tbsp olive oil
1 medium onion, roughly chopped
4 garlic cloves, roughly chopped
1 cup dry white wine
2 cans of white beans, rinsed
4 cup chicken stock
1 Tbsp pureed canned chipotle chilies
2 Tbsp fresh lime juice
Salt and freshly ground black pepper
Herb pesto to taste, or shredded basil
Ingredients
3 large ripe tomatoes
2 Tbsp olive oil
1 medium onion, roughly chopped
4 garlic cloves, roughly chopped
1 cup dry white wine
2 cans of white beans, rinsed
4 cup chicken stock
1 Tbsp pureed canned chipotle chilies
2 Tbsp fresh lime juice
Salt and freshly ground black pepper
Herb pesto to taste, or shredded basil
Directions
Combine sage, tarragon, parsley, garlic, pine nuts, and cheese in a food processor and blend for 20 seconds, slowly adding olive oil while the machine is running. Transfer to a mixing bowl and add salt and pepper to taste. Preheat the broiler or a wood charcoal fire. Broil or roast the tomatoes for 10 minutes, turning, until the skins are blackened. Cool-remove skins. In pot over medium heat, melt the butter and sweat the onion and garlic until translucent. Raise the heat to high, add the wine, and bring to a boil. Reduce for 10-15 minutes, or until the wine has evaporated. Add 1 can of the white beans, stock, and 1/2 of the tomatoes. Cook uncovered for 15 minutes. Remove from the heat and add the pureed chipotles, lime juice, and salt and pepper to taste. Puree the soup in a food processor, or hand blender, then return it to the pot and stir well. Add the remaining beans and tomatoes, heat thoroughly.
Serve with the pesto.
Combine sage, tarragon, parsley, garlic, pine nuts, and cheese in a food processor and blend for 20 seconds, slowly adding olive oil while the machine is running. Transfer to a mixing bowl and add salt and pepper to taste. Preheat the broiler or a wood charcoal fire. Broil or roast the tomatoes for 10 minutes, turning, until the skins are blackened. Cool-remove skins. In pot over medium heat, melt the butter and sweat the onion and garlic until translucent. Raise the heat to high, add the wine, and bring to a boil. Reduce for 10-15 minutes, or until the wine has evaporated. Add 1 can of the white beans, stock, and 1/2 of the tomatoes. Cook uncovered for 15 minutes. Remove from the heat and add the pureed chipotles, lime juice, and salt and pepper to taste. Puree the soup in a food processor, or hand blender, then return it to the pot and stir well. Add the remaining beans and tomatoes, heat thoroughly.
Serve with the pesto.
Herb Pesto Ingredients
1/4 cup sage leaves
1/4 cup tarragon leaves
3 garlic cloves
3 Tbsp pine nuts
2 Tbsp grated parmesan
1/2 cup olive oil
Salt and pepper to taste
1/4 cup sage leaves
1/4 cup tarragon leaves
3 garlic cloves
3 Tbsp pine nuts
2 Tbsp grated parmesan
1/2 cup olive oil
Salt and pepper to taste