Herby tomato and bean soup

Perfect cold-weather lunch. We had 6 people sitting on the floor of our tiny flat trying not to drip tomato soup on the carpet. It was good.

(Serves 6)

6 or 7 tomatoes (or 2-3 beef tomatoes)
1 carton pasatta
4 cloves garlic
750ml hot vegetable stock
Red wine
1 red onion
1 white onion
1 tsp rosemary
1 tsp thyme
1 tsp basil
1 tsp oregano
1 tsp taragon
2 bay leaves
1 tsp chilli powder
2 cans beans (I used one of kidney and one of pinto)
1 can baked beans
Olive oil

Pre-heat oven to 220 degrees. Cut the tomatoes into wedges, toss in a little olive oil, salt and rosemary, and roast for about 25mins until shrivelled. Leave to cool, then slide the skins off with your fingers and roughly chop.

Meanwhile, peel, chop and fry the onions for 5mins, then add 3 cloves of garlic, the bay leaves, and all of the herbs and chilli, and cook for about 3mins. Drain the beans (not the baked beans) and add to the pan. Turn up the heat and add enough red wine to cover the beans. Bring to the boil and cook for 5mins, to cook off the wine.

Mmmm, steamy…

Add pasatta, baked beans, chopped roasted tomatoes, stock and remaining garlic, and return to the boil. Simmer for 15mins or so until fragrant and thickened. Serve with bread/toast.


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