White Bean and Roasted Tomato Soup with Sage Pesto

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.