White Bean and Roasted Tomato Soup with Sage Pesto

  • Active Time 25m
  • Total Time 1h 10m
  • Rating ****

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.


  • 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

Companion recipe: 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 -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 Life. All rights reserved.

RecID 3286

nutrition information per serving

504 calories; 20g total fat; 9mg cholesterol; 137mg sodium; 56g carbohydrates; 22g fiber; 23g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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