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White Bean and Roasted Tomato Soup with Sage Pesto

Source: Bold American Foods
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 8 servings
Pureeing the red tomatoes with the white beans gives this soup a beautiful deep pink color. Since the tomatoes are roasted, "winter" tomatoes are acceptable here. When the tomatoes are roasted, their skins will blacken, but the black is absorbed in the puree. Full-flavored sage pesto adds the finishing green touch.
RECIPE INGREDIENTS
3 large ripe tomatoes
2 tablespoons unsalted butter
1 medium onion, roughly chopped
3 garlic cloves, roughly chopped
1 cup dry white wine
3 cups small navy beans, rinsed in cold water, picked over, and soaked in water to cover overnight
4 cups chicken stock or water
1 tablespoon pureed canned chipotle chiles
2 tablespoons fresh lime juice
salt and freshly ground pepper
Sage Pesto to taste
Other necessary recipes:
Sage Pesto
DIRECTIONS
Preheat the broiler or prepare a wood or charcoal fire. On an oiled rack, broil or roast the tomatoes for 10 minutes, turning, until the skins are blackened. Set aside.


In a saucepan or over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent. Raise the heat to high, add the wine, and bring to a boil. Reduce for 10 to 15 minutes, or until the wine has completely evaporated.


Drain the beans. Reduce the heat to medium, add the beans and stock, and cook uncovered for 45 minutes to 1 hour, or until the beans are cooked through. Remove from the heat and add the pureed chipotles, lime juice, and salt and pepper to taste. Stir to combine. Remove half the mixture and puree in a food processor, then return it to the pot and stir well.


Break up the reserved tomatoes and add them to the soup. Remove half the mixture and puree in a food processor. Return it to the pot, reheat, and stir well. May be made up to 2 days ahead; covered, and refrigerated. Reheat, stirring, just before serving.


Serve hot in individual bowls, garnished with the pesto.


Recipe reprinted by permission of Time/Life. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 504
Fat. Total: 20g
Fiber: 22g
Carbohydrates, Total: 56g
Sodium: 137mg
% Cal. from Fat: 36%
Cholesterol: 9mg
Protein: 23g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Aaron Reviewed: 11/22/2011
White bean soup with roasted tomato soup
This is by far our families favorite soup. It feels like you are eating in a real upper class restaurant. It has a full complex flavor yet not heavy. The Chipotle paste and lime come on perfectly, not overpowering the true flavors of the Navy beans. Yummy. I have passed this recipe on to at least 75% of those that have had it at our house. Try it, you won't be disappointed.
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